June 2010 -


Posted by: Gina  :  Category: Italian Baking

Raisin Scone and Cheese Scone.

4 C flour
1 tbsp salt
1/2 C sugar
3/4 C tenderflake shortening
1/2 C raisins
3 eggs

Milk (add enough until dough reaches a pie dough consistency

Mix all dry ingredients, add eggs, add milk.

Roll dough out so it is about 1-1/2 inches thick. Cut out using a round cutter (Mamma uses 14 oz pineapple can which has the top and bottom lid removed)

Brush pastry with whipped egg mixture

Bake 15-20 minutes until brown at 350 deg F.

As an alternative replace 1/2 c raisins with shredded cheddar cheese. After brushing you can sprinkle with cheese.