Raisin Scones

* Exported from MasterCook *

RAISIN SCONES

Recipe By : 
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Quickbreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Flour
1/2 Teaspoon Salt
3 Teaspoons Baking powder
2 Teaspoons Sugar
1/4 Cup Butter -- cold
1/2 Cup Raisins -- soaked in hot water
-for 1/2 hour, drained
1/2 Cup Half-and-half -- or cream
1 Egg -- beaten

Sift the dry ingredients together. Cut the butter into the dry
ingredients, using a pastry blender. Add the drained raisins to the
flour mixture. Mix the half-and-half with the beaten egg and stir
into the flour mixture. Use a fork, and Do Not overmix. It should
take only a few turns to get a dough.

Divide the dough into 3 balls and pat each out into a 1/2-inch-thick
circle. Cut each into 4 triangular scones. Bake on an ungreased
baking sheet at 450 degrees for about 12 minutes, or until golden
brown.

Serve with butter and raspberry jam.

From THE FRUGAL GOURMET COOKS AMERICAN, Avon Books, 1987. 
Typed for you by Garner Miller. Re-Posted by Annette Johnsen 3-08-95





source: rec.food.recipes