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Raisin Scones
(This recipe yields 25 servings) Printable Version
- 3 1/4 c all purpose flour
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4 ts Cream of tartar
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2 ts baking soda
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1 ts salt
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6 tb (3/4 stick) well-chilled butter or margarine
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1 c golden raisins
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5 tb sugar
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1 c (approximate) soymilk
Preheat to 425.
Lightly flour baking sheet.
Combine dry ingredients in large bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Stir in raisins and sugar.
Mix in enough milk to form soft, but not sticky dough.
Turn dough out onto lightly floured surface and knead gently until dough holds together.
Roll out to thickness of 1/2 inch.
Cut out rounds using 2-inch cutter (push straight down, don't twist).
Arrange rounds on prepared sheet.
Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes.
Serve immediately with butter or "not butter" favorite, jam or preserves.
Mr Breakfast would like to thank astrometrics for this recipe.
Recipe number 760. Submitted 1/11/2003.
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