Rosemarie Byrne’s Scones Recipe

December 1, 2009  ·  News and Information

½ CUP RAISINS                                           2 CUPS SIFTED FLOUR

¼ CUP SUGAR                                             3 TSPS BAKING POWDER

1 TSP SALT                                                   1/3 CUP MARGARINE

1 EGG                                                             MILK

Preheat oven 375 degrees

Cover raisins with hot water, wait a few minutes, drain and dry.

Sift all dry ingredients.  Cut in margarine.  Add raisins.  Beat the egg slightly in a cup and add milk (until almost 1 full cup).  Stir into the dry ingredients a little at a time (Save a little for the top of scones)  When the dough forms a ball, turn dough out onto a floured board.  Knead slightly.  Cut with a scone cutter or floured glass

Place on a baking sheet covered with tin foil.  Pat the tops of the scones with the leftover egg mixture for a glossy finish.

Bake at 375 for about 20 minutes.