Raisin Scones

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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.

Divide the dough into 3 balls and pat each out into a 1/2-inch-thick
circle. Cut each into 4 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.

// 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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