| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Breakfast |
25 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
All-purpose flour |
| 4 |
ts |
Cream of tartar |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 6 |
tb |
(3/4 stick) well-chilled butter or margarine |
| 1 |
c |
Golden raisins |
| 5 |
tb |
Sugar |
| 1 |
c |
(about) milk |
|
|
Unsalted butter |
|
|
Strawberry jam |
INSTRUCTIONS
Makes about 25
All purpose flour
Preheat oven to 425 F. Lightly flour baking sheet. combine 3 1/4 cups
flour, cream of tartar, baking soda and salt in large bowl. Cut in butter
using pastry blender or two knives until mixture resembles coarse meal.
Stir in raisins and sugar. Mix in enough milk to form soft but not sticky
dough. Turn dough out onto lightly floured surface and knead gently until
dough holds together. Roll dough out to thickness of 1/2 inch. Cut out
rounds using 2-inch cutter (push straight down; do not twist). Arrange
rounds on prepared sheet. Dust tops lightly with flour. Bake scones until
puffed and golden, about 10 minutes. Serve immediately with butter and jam.
The Old Country Gazebo - Victoria, B.C. Bon Appetit
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