GOLDEN RAISIN SCONES
2 3/4 cups Gold Medal Better for Bread flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup firm butter or margarine, cut into small pieces
1/3 cup golden raisins
1 cup milk
Heat oven to 400 degrees F. Lightly grease cookie sheet.
Mix flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Stir in raisins.
Stir in milk with fork just until dough is evenly moistened. Gather into a ball; place on lightly floured surface. Knead lightly 20 to 25 times.
Divide dough into 12 equal pieces. Shape each into a slightly flattened round with floured fingers. Place at least 2 inches apart on cookie sheet. Brush tops with milk and sprinkle with sugar If desired.
Bake 18 to 22 minutes or until light brown.
Makes 12 scones
Alternate shaping method:
After kneading dough, roll or pat 3/4 inch thick. Cut into about 2 1/2-inch rounds, using floured cutter. Makes 10 to 12 scones
High Altitude Directions (3500 to 6500 feet):
Heat oven to 425 degrees F. Bake 15 to 20 minutes.
Source: Recipe clipping: Gold Medal Better for Bread Flour bag, General Mills Inc.
2 3/4 cups Gold Medal Better for Bread flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup firm butter or margarine, cut into small pieces
1/3 cup golden raisins
1 cup milk
Heat oven to 400 degrees F. Lightly grease cookie sheet.
Mix flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Stir in raisins.
Stir in milk with fork just until dough is evenly moistened. Gather into a ball; place on lightly floured surface. Knead lightly 20 to 25 times.
Divide dough into 12 equal pieces. Shape each into a slightly flattened round with floured fingers. Place at least 2 inches apart on cookie sheet. Brush tops with milk and sprinkle with sugar If desired.
Bake 18 to 22 minutes or until light brown.
Makes 12 scones
Alternate shaping method:
After kneading dough, roll or pat 3/4 inch thick. Cut into about 2 1/2-inch rounds, using floured cutter. Makes 10 to 12 scones
High Altitude Directions (3500 to 6500 feet):
Heat oven to 425 degrees F. Bake 15 to 20 minutes.
Source: Recipe clipping: Gold Medal Better for Bread Flour bag, General Mills Inc.
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