Raisin Scones

Title: RAISIN SCONES

Categories: Breads, Irish

Yield: 12 scones

2 c Flour

1/2 ts Salt

3 ts Baking powder

2 ts Sugar

1/4 c Butter; cold

1/2 c Raisins; soaked in hot water

-for 1/2 hour, drained

1/2 c 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.

3 balls and pat each out into a 1/2-inch-thick

circle. Cut each into 4 triangular scones. Bake on an ungreased

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

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