Strawberry-Raisin Scone Bake

2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup milk
2 eggs, beaten
3/4 cup raisins
1/2 cup thick strawberry jam


Heat oven to 425F. Grease an 8-inch round cake pan.

Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs.

Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/2 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired.

Bake at 425 F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm.

Makes 8 servings
rec.food.recipes/Joeste/1995