This recipe appeared in Jane Palmer's Column in a 1987 Omaha World-Herald. After cutting out the scones, I like to brush a coat of half & half over the tops and sprinkle with raw sugar. Combine flour, baking powder, sugar, and salt. With pastry blender, cut in butter until mixture is size of small peas. Stir in raisins and enough milk to form a soft dough. On lightly floured board, roll dough ½ inch thick; cut into 1½ inch circles. Place on un-greased cookie sheet, glaze with milk, and lightly sprinkle with sugar. Bake at 450°F for 10 minutes or until golden.
Makes 12 scones.
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| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |