MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: RAISIN SCONES
  Categories: Breads, Irish
       Yield: 12 scones
 
       2 c  Flour
     1/2 ts Salt
       3 ts Baking powder
       2 ts Sugar
     1/4 c  Butter; cold
     1/2 c  Raisins; soaked in hot water
            -for 1/2 hour, drained
     1/2 c  Half-and-half; or cream
       1    Egg; beaten
 
   Sift the dry ingredients together.  Cut the butter into the dry
   ingredients, using a pastry blender.  Add the drained raisins to the
   flour mixture.  Mix the half-and-half with the beaten egg and stir
   into the flour mixture.  Use a fork, and Do Not overmix.  It should
   take only a few turns to get a dough.
 
   Divide the dough into 3 balls and pat each out into a 1/2-inch-thick
   circle.  Cut each into 4 triangular scones.  Bake on an ungreased
   baking sheet at 450 degrees for about 12 minutes, or until golden
   brown.
 
   Serve with butter and raspberry jam.
 
   // From THE FRUGAL GOURMET COOKS AMERICAN, Avon Books, 1987. //
   Typed for you by Garner Miller. Re-Posted by Annette Johnsen 3-08-95
 
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