Recipe - American Raisin Scones

2 cup Flour
One half teaspoon Salt
3 teaspoon Baking powder
2 tablespoon Sugar
One fourth cup Cold butter
One half cup Raisins; * see Note
One half cup Halfandhalf or cream
1 Egg; beaten

* Note: Soak raisins in hot water for One half hour. Drain.

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 halfandhalf 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 three balls
and pat each out into a 1/2inchthick circle. Cut each into four
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. Makes 12 scones.

Comments: I remember these from the Puyallup County Fair when I was a
kid. This is as close as I can come to that American biscuit product,
the scone.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12111991
issue The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

09011995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.