"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raisin Scones Recipe

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This recipe for Raisin Scones, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Belva Wadleigh


2 C flour
1/2 tsp. baking soda
1 Tbsp. sugar
1/2 tsp nutmeg
2 tsp. Baking powder
1 tsp cinnamon, optional
1/2 tsp. salt
1/2 C margarine or butter (cold)
1/2 C raisins
3/4 C. Buttermilk or 3 Tbsp. dry powdered buttermilk
1 egg white
3/4 C water

Combine dry ingredients (including powdered
buttermilk if you are not using buttermilk).

Cut in butter until it resembles course crumbs.
Stir in raisins, buttermilk or water, until just moistened.

Turn onto floured surface. Knead gently 6-8 times.
Pat into 8" circle. Cut into 8 wedges.

Place 1" apart on greased baking sheet (or spray with vegetable oil).

Beat egg whites until foamy and brush over scones. Sprinkle with sugar.
Bake at 425 for 12 to 15 minutes until golden.

Number Of Servings:
Number Of Servings:
8 scones
Personal Notes:
Personal Notes:
These can also be frozen; thaw before slicing. I sometimes soak raisins in hot water and squeeze out water.




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