SCONES - Recipe # 1

(Watch out! This is a rich scone)

4 cups self-rising flour

3 sticks butter

3 tbs sugar

2 tsp baking powder

2 pinches salt

1 cup Golden Raisins(soaked in small amount of hot water to soften then drained)

1 Cup Dark raisins (same as for golden raisins)

1/4 cup Milk

Mix the drained raisins in the dry mixture - cut in the butter well then pour in the milk. Knead slightly and roll out to about 1/4 - 1/2" thick. Cut into circles with 2" plain or fluted cutter. Brush with beaten egg and bake on 425 for about 8-10 minutes or until golden.

SCONES -Recipe # 2

4 cups plain (all purpose) flour

2 tbs baking powder

8 tbsp butter( 1 stick)

2 eggs

about 1/4 cup milk or slightly more if needed

Golden & Dark raisins (same method as in Recipe # 1)

1 beaten egg to glaze

Sift the flour and baking powder together - stir the raisins into this mixture. Cut or rub in the butter until well mixed. Make a well in center of this and add the egg and milk and mix to a soft dough using a round bladed knife. Turn the dough out on to a floured surface and knead very lightly until smooth.

Roll out the dough until about 1/2"-3/4" thick and cut into 2-3" circles with a plain or fluted cutter dipped in flour.

Transfer to baking sheet - brush with beaten egg then bake for about 8 minutes at 425 degrees, until risen and golden. Cool slightly on a wire rack.

Should be served with a spoonful of jam (preferably strawberry) with clotted or whipped cream.(I split the scone as I do a biscuit before putting on the jam and cream)

Makes about 20-24 scones.

NOTE:

There are so many variations on the scone, some plain and some with fruit but I prefer the recipe # 2. Recipe # 1 uses a lot of butter for such a small yield and is very rich.

I always soak raisins for short while before draining- the boiling water plumps the fruit up and tastes better in the scone.