Raisin scones

Yield: 25 servings

Measure Ingredient
3¼ cup All-purpose flour
4 teaspoons Cream of tartar
2 teaspoons Baking soda
1 teaspoon Salt
6 tablespoons (3/4 stick) well-chilled butter or margarine
1 cup Golden raisins
5 tablespoons Sugar
1 cup (about) milk
Unsalted butter
Strawberry jam

Makes about 25

All purpose flour

Preheat oven to 425 F. Lightly flour baking sheet. combine 3¼ 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 ½ 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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