Strawberry-Raisin Scone Bake (8)
2 c All-purpose flour
2 T Sugar
1 T Baking powder
1/4 t Salt
1/2 c Butter
1/2 c Milk
2 Eggs, beaten
3/4 c Sun-Maid Raisins
1/2 c 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 20-25 minutes or until toothpick inserted in center
comes out clean. Serve warm.
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2 c All-purpose flour
2 T Sugar
1 T Baking powder
1/4 t Salt
1/2 c Butter
1/2 c Milk
2 Eggs, beaten
3/4 c Sun-Maid Raisins
1/2 c 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 20-25 minutes or until toothpick inserted in center
comes out clean. Serve warm.
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