Old-Fashioned Raisin Scones
Raisins purchased in canisters stay fresher and softer longer than traditional boxed raisins. Though canisters may cost more, you save in the long run because the raisins are less likely to dry out.
1 1/2 cup all-purpose flour
1/4 cup sugar
1/4 tsp salt
1 1/2 tsp baking powder
4 Tbsp butter or margarine
1/3 cup raisins
1 egg, lightly beaten
2 tsp milk
Preheat oven to 425°F. Grease a baking sheet. Combine flour, sugar, salt and baking powder in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Add raisins to flour mixture; mix well. Add egg and milk; stir with a fork until mixture forms a soft dough.
Pat dough into a circle about 1/2 inch thick, adding flour if necessary to prevent sticking.
Cut dough into rounds with a floured 2-inch biscuit cutter. Arrange scones on prepared baking sheet. Bake until tops are golden, about 15 minutes. Let scones cool 1 minute. Remove from sheet.
Save cleanup time by using parchment paper to line the baking sheet.