Scottish Scones

SCOTTISH SCONES 2 cups self-rising flour 1/2 tsp. salt 3 tbsp. butter 2 tbsp. sugar 2 tbsp. raisins or currants 1 egg, slightly beaten plus milk

Preheat oven to 425 degrees. Mix flour and salt; rub in butter with fingers. Stir in sugar and raisins. Place egg in small glass measure; add milk to make 3/4 cup. Add all but 1 tablespoon to flour mixture. Knead about 6 times on lightly floured surface; roll to slightly over 3/4-inch. Cut into 3-inch rounds.

Place on greased baking sheet; brush tops with reserved egg and milk mixture. Bake 10-12 minutes until lightly browned. Serve warm.

Self-rising flour makes lighter scones and biscuits, but it's possible to substitute 2 cups all-purpose bleached flour, 3 teaspoons baking powder, and t teaspoon salt.

Contributed by :

 * World Recipes Y-Group