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Raisin
Scones
Ingredients:
2
cups all-purpose flour
2 Tbsp.
sugar
2 tsp.
baking
powder
1/2
tsp. baking
soda
1/8
tsp. salt
1/2
cup margarine
1 cup
raisins
2/3
cup milk
1 Tbsp.
sour
cream
1 egg
white ( lightly beaten ) for glaze
Sugar
for glaze
Preparation:
- Mix
flour, sugar, salt, baking
soda and powder in large bowl.
- Cut
in margarine until resembles
coarse meal.
- Add
raisins, then mix in milk
and sour cream.
- Gather
dough into ball and knead
on lightly floured board about 3 minutes.
- Roll
dough out 3/4 inch thick.
With sharp knife, cut into 3-inch triangles.
- Preheat
oven to 425 F.
- Put
triangles on greased baking
sheets
- Brush
tops with egg white and
sprinkle with sugar.
- Bake
for about 15 minutes
or until nicely browned.
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Did You Know?
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The original scone was
round and flat, usually the size of a small plate. It was made with
unleavened oats and baked on a griddle (or girdle, in the Scots
language), then cut into triangle-like quadrants for serving. Today,
many would call the large round cake a bannock, and call the quadrants
scones. In Scotland, the words are often used interchangeably.
When baking powder became available to the masses, scones began to be
the oven-baked, well-leavened items we know today.[5] Modern scones are
widely available in British bakeries, grocery stores, and supermarkets.
A 2005 market report estimated the UK scone market to be worth
£64m, showing a 9% increase over the previous five years. The
increase is partly due to an increasing consumer preference for impulse
and convenience foods.
Scones sold commercially are usually round in shape, although some
cheaper brands are hexagonal as this shape minimises wasteage of dough.
When prepared at home, they take various shapes including triangles,
rounds and squares. The baking of scones at home is often closely tied
to heritage baking. They tend to be made from family recipes rather
than recipe books, since it is often a family member who holds the
"best" and most treasured recipe.
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