Scones

Scones have become a normal breakfast around the homestead, they are easy to make, taste good, and are a quick breakfast. These are raisin scones but we have also made elderberry, candied orange peel, plain, apple and a few others, all are very good. Here is a recipe that I got from an English grandmother. We use a baking stone for a cookie sheet and  get very good results.

Raisin Scones
2-1/2 cups flour
3 tablespoons white sugar (you can omit this, Rosie and I use honey)
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1/2 cup raisins
1 egg, lightly beaten
3/4 cup milk

Preheat oven to 425 degrees. In a large bowl, mix the flour, sugar, baking powder and salt. Cut in the butter until the mixture looks like coarse crumbs. Blend in the raisins, then mix in the egg and enough milk to form soft dough. Turn the dough onto a floured surface and pat gently into a 10-inch circle (about 3/4 of an inch thick). Cut into wedges. Separate the wedges and place them onto a lightly floured baking sheet. Bake at 425 degrees for 16-18 minutes or until golden brown. Note: Try blueberries, cranberries and orange peel, chocolate chips, or other favorite addition instead of raisins.