INGREDIENTS

INSTRUCTIONS

Sift flour, sugar, salt and baking powder together. cut in shortening
until mixture resembles fine bread crumbs. Mix in raisin and then add
enough milk to make as fairly soft but manageable dough. Roll out
dough on a lightly floured surface to form an 8-inch round. Divid it
into half, if desired. The scone is best cook as soon as the dough is
made. Dividing the dough will make it easier to turn it in the
skillet. Heat 1 tbsp. of shortening in a large, heavy skillet. Put
dough into skillet and cook over low heat for 10-15 minutes until the
dough has risen. It should be cooked more than halfway through and be
well browned underneath. Lift up the scones and add more shortening  to
skillet, allowing it to melt and coat the bottom. Turn scone over  then
gently lower it back into the skillet. Cook the scone over low  heat
for 10 minutes, or until brown on the underside. Check during  cooking
and reduce heat, if necessary, to prevent it from  overbrowning. While
it is hot, cut the scones across into halves and  spread with. Sandwich
the halves back together and cut the scones  into 8 wedges. Serve them
immediately. Serving Ideas: The hot scones  are tasty when spread with
a cinnamon butter. To make the cinnamon  butter: mix 1/2 cup butter and
3 tbsp. sugar and 1/2 tsp. cinnamon.  Posted to MC-Recipe Digest V1
#805 by Nancy Berry  <nlberry@prodigy.net> on Sep 25, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 121
Total Fat: 13.5g
Cholesterol: 6.1mg
Sodium: 481.3mg
Potassium: 103.8mg
Carbohydrates: 32.3g
Fiber: 1.1g
Sugar: 7.8g
Protein: 3.6g