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Name: American Raisin Scones
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 Egg beaten; 1/2 c Half-and-half cream; 2 c Flour; 2 tb Sugar; 1/2 ts Salt; 3 ts Baking Powder; 1/2 c Raisins see Note *; 1/4 c butter Cold

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INGREDIENTS

1 Egg ; beaten
1/2 c Half-and-half cream
2 c Flour
2 tb Sugar
1/2 ts Salt
3 ts Baking Powder
1/2 c Raisins ; see Note *
1/4 c butter ; Cold

Servings

INSTRUCTIONS

* Note: Soak raisins in hot water for 1/2 hour. Drain. 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 three balls and pat each out into a 1/2-inch-thick circle. Cut each into four 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. Makes 12 scones. Comments: I remember these from the Puyallup County Fair when I was a kid. This is as close as I can come to that American biscuit product, the scone. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1995 Recipe by: Jeff Smith

NOTES

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American Raisin Scones

1  Egg beaten
1/2 c Half-and-half cream 
2 c Flour 
2 tb Sugar 
1/2 ts Salt 
3 ts Baking Powder 
1/2 c Raisins see Note *
1/4 c butter Cold

* Note: Soak raisins in hot water for 1/2 hour. Drain.    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 three balls  and pat each out into a 1/2-inch-thick circle. Cut each into four  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. Makes 12 scones.    Comments: I remember these from the Puyallup County Fair when I was a  kid. This is as close as I can come to that American biscuit product,  the scone.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    09-01-1995    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 12

Calories: 210
Calories from Fat: 52 (25%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 31.5mg		10 %
Sodium 130.1mg		4 %
Potassium 152.9mg		4 %
Total Carbohydrate 37.1g		11 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 35.9g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 210

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