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Fruited Oven Scones

A traditional tea time favorite in the form of Scottish Scones has a wonderful flavor and the egg white and sugar topping gives a unique, sweet crunch to the crust.

2 cups flour (half white and half whole wheat)

4 tsp baking powder

1 tsp salt

cup sugar

6 tbls shortening

1/3 cup raisins or currants

1 egg

1 egg, separated

cup milk

granulated sugar

   

Sift together dry ingredients. Cut in shortening and add the berries. Beat whole egg and one egg yolk together, reserving the white of one for topping. Add milk to the eggs and add this to the flour mixture. Stir gently, only enough to moisten the flour and fold in the fruit. Pat into a 9 round cake pan.

Brush the top with well-beaten egg white and sprinkle with ample sugar. Bake at 400° F for 20 minutes. Cut into wedges and serve with butter, jam, or clotted cream.

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