barb@oliven.UUCP (Barbara Jernigan) (08/28/85)
To the person requesting Scone recipes, the following recipe is from June '85 *Bon Appetit*. It is extremely easy -- and delicious. I substituted dried currants for the raisins and served them warm, with butter and red-currant jelly. *Magnifique!* ---------------------------------------------- RAISIN SCONES Makes about 25 ---------------------------------------------- All purpose flour 3 1/4 cups all purpose flour 4 tsp cream of tartar 2 tsp baking soda 1 tsp salt 6 tbsp (3/4 stick) well-chilled butter or margarine 1 cup golden raisins 5 tbsp sugar 1 cup (about) milk Unsalted butter Strawberry jam Preheat oven to 425 F. Lightly flour baking sheet. Combine 3 1/4 cups flour, cream of tartar, baking soda and salt in large bow. Cut in butter using pastry blender or two <<<NOTE -- I used my food processor knives until mixture resembles coarse meal. with metal blade; INSTANT results Stir in raisins and sugar. Mix in enough (is good for pie crust, too!) milk to form soft but not sticky dough. Turn dough out onto lightly floured surface and knead gently until dough holds together. Roll dough out to thickness of 1/2 inch. Cut out rounds using 2-inch cutter [a glass works fine] -- push straight down; do not twist. Arrange rounds on prepared baking sheet. Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes. Serve immediately with butter and jam.