Scones

by Febrina Malloy

Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.

Makes 12 scones

Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk

Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.