| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Scones | 8 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter |
| 1/2 | c | Milk |
| 2 | Eggs, beaten | |
| 3/4 | c | Sun-Maid Raisins |
| 1/2 | c | Thick strawberry jam |
INSTRUCTIONS
Heat oven to 425'F. Grease an 8" round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4" up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake at 425'F. for 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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