Recipe - Strawberry-Raisin Scone Bake

2 cup Allpurpose flour
2 tablespoon Sugar
1 tablespoon Baking powder
One fourth teaspoon Salt
One half cup Butter
One half cup Milk
2 Eggs, beaten
Three fourths cup SunMaid Raisins
One half cup Thick strawberry jam

Heat oven to 425'F. Grease an 8" round cake pan. Combine flour, sugar,
baking powder and salt. Using pastry blender or fork, cut in butter
until mixture resembles coarse 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 1/4" up
sides. Spread dough with jam. Top with remaining dough; spread
evenly. Using sharp knife, score dough into 8 wedges. Brush top
lightly with melted butter and sprinkle with sugar, if desired. Bake
at 425'F. for 2025 minutes or until toothpick inserted in center
comes out clean. Serve warm.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip