Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: American Raisin Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

2 Cup(s) Flour
1/2 Teaspoon(s) Salt
3 Teaspoon(s) Baking Powder
2 Tablespoon(s) Sugar
1/4 Cup(s) Cold butter
1/2 Cup(s) Raisins, * see note
1/2 Cup(s) Half-and-half or cream
1 Egg, beaten
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 - -or- 09-01-1995 Recipe by: Jeff Smith Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 145
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 29.1mg
Sodium: 229.7mg
Potassium: 87.3mg
Carbohydrates: 24.1g
Fiber: <1g
Sugar: 6.2g
Protein: 3.1g

Scale this recipe to Servings [?]