This scone recipe is a bit different than the scones you may be used to. Most scones look like a biscuit, soft and circular and slightly crumbly. This recipe brings out thick, yet unbelievably moist scones cut from a rectangular cake pan. Best served hot out of the oven, cut into big pieces, sliced horizontally, and lathered in butter or margarine...
(btw, Mrs. Jeal is the family friend who gave us this recipe over 50 years ago. I remember her as "the lady with all those cats"!)
MRS. JEAL’S RAISIN SCONES
3 C. flour
2 tsp baking powder
1 C. margarine
1 C. brown sugar
½ c milk (or less)
1 C. raisins
1 egg white, slightly beaten
1 egg yoke
2 Tbsp milk
Preheat oven to 375F.
Mix dry ingredients together. Mix raisins with egg white, add milk & raisins to dry mixture. Pat mixture in lightly greased 9x12 pan. Mix egg yolk with 2 Tbsp milk & brush onto dough. Bake in oven for about 18-20 minutes, until crust is a deep golden brown.