Strawberry-raisin scones

Yield: 8 servings

Measure Ingredient
2 cups All-purpose flour
2 tablespoons Sugar
1 tablespoon Baking powder
¼ teaspoon Salt
½ cup Butter
½ cup Milk
2 eaches Eggs, beaten
¾ cup Raisins
½ cup Strawberry jam

Heat oven to 425. Grease an 8-inch round cake pan. Combine flour,sugar,baking powder and salt. Using pastry blender or fork cut in butter until mixture resembles course 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 ¼ inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife score dough into 8 wedges. If desired brush top with melted butter and sprinkle with sugar. Bake at 425 for 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm. Submitted By MICHELLE BRUCE On 02-19-95

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