Recipe - Raisin Griddle Scones

WILSON BWVB02B
2 cup Selfrising flour
2 tablespoon Sugar
One fourth teaspoon Salt
One half teaspoon Baking powder
6 tablespoon Vegetable shortening
1/3 cup Raisins
5 tablespoon Milk; up to 7
Vegetable shorting; for
cooking
Butter or margarine; for
serving

Sift flour, sugar, salt and baking powder together. cut in shortening until
mixture resembles fine bread crumbs. Mix in raisin and then add enough milk
to make as fairly soft but manageable dough. Roll out dough on a lightly
floured surface to form an 8inch round. Divid it into half, if desired.
The scone is best cook as soon as the dough is made. Dividing the dough
will make it easier to turn it in the skillet. Heat 1 tbsp. of shortening
in a large, heavy skillet. Put dough into skillet and cook over low heat
for 1015 minutes until the dough has risen. It should be cooked more than
halfway through and be well browned underneath. Lift up the scones and add
more shortening to skillet, allowing it to melt and coat the bottom. Turn
scone over then gently lower it back into the skillet. Cook the scone over
low heat for 10 minutes, or until brown on the underside. Check during
cooking and reduce heat, if necessary, to prevent it from overbrowning.
While it is hot, cut the scones across into halves and spread with.
Sandwich the halves back together and cut the scones into 8 wedges. Serve
them immediately. Serving Ideas: The hot scones are tasty when spread with
a cinnamon butter. To make the cinnamon butter: mix One half cup butter and 3
tbsp. sugar and One half tsp. cinnamon.
Posted to MCRecipe Digest V1 #805 by Nancy Berry nlberry@prodigy.net on
Sep 25, 1997