Raisin Scones

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 3/4 cups all-purpose flour
• 8 teaspoons baking powder (8 teaspoons is correct)
• 1 dash salt
• 1/2 cup fine sugar
• 1/2 cup butter, chilled
• 1/2 cup shortening, chilled
• 1 cup dark seedless raisins (presoaked in boiling water and drained)
• 2 large eggs, lightly beaten
• 1 cup evaporated milk (not skim)
• fine sugar, for sprinkling

Recipe

• 1 in a large bowl stir together flour, baking powder, salt and sugar.
• 2 with a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
• 3 stir in drained raisins.
• 4 combine eggs with evaporated milk.
• 5 add all but about 4 tablespoons of liquid to the flour mixture.
• 6 with a fork or hands lightly moisten the dry ingredients with the wet. stop once mixture is combined and there are no traces of flour. dough should not be smooth.
• 7 cover and set aside for 5 minutes.
• 8 meanwhile preheat oven to 425 degrees fahrenheit.
• 9 line a baking sheet with parchment paper or lightly greased aluminum foil.
• 10 divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. score into wedges but do not separate. (alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. leave a couple inches in between each scone.).
• 11 brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
• 12 bake at 425 degrees fahrenheit for 10 minutes.
• 13 lower temperature to 350 degrees fahrenheit.
• 14 bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
• 15 enjoy piping hot with butter or at room temperature.
• 16 best if eaten with 1 or 2 days.