LAYERED JAM BISCUIT BAKE

A dressed-up scone for brunches or special mornings.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup milk
2 eggs, beaten
3/4 cup Sun-Maid Zante Currants or Sun-Maid Raisins
1/2 cup thick strawberry jam

Heat oven to 425 degrees F 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 currants; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top with melted butter and sprinkle with sugar, if desired.

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

VARIATION:

CINNAMON PECAN BISCUIT BAKE

Omit jam. Combine 1/2 cup firmly packed brown sugar and 1 teaspoon cinnamon. Using pastry blender or fork, cut in 2 tablespoons butter. Stir in 1/3 cup chopped pecans. Sprinkle bottom layer of dough with cinnamon mixture.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Touch of the Sun - Sun-Maid Raisins 80th Anniversary Cookbook, 1992