Strawberry-Raisin Scone Bake
Yield
1 Batch (8 servings)Prep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
raisins, seedless
|
|
| ½ | cup |
strawberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
raisins, seedless
|
|
| 118 | ml |
strawberry jam
|
*
|
Directions
Heat oven to 425℉ (220℃).
Grease an 8" 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 ¼ 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℉ (220℃). for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Serve warm.
