| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Frugal01 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 3 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Cold butter |
| 1/2 |
c |
Raisins; * see Note |
| 1/2 |
c |
Half-and-half or cream |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
* Note: Soak raisins in hot water for 1/2 hour. Drain.
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 three balls
and pat each out into a 1/2-inch-thick circle. Cut each into four
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. Makes 12 scones.
Comments: I remember these from the Puyallup County Fair when I was a
kid. This is as close as I can come to that American biscuit product,
the scone.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-01-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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