Raspberry Jam Scones
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Jam||1⁄2 Cup (8 tbs) (Thick)|
Sift together flour, baking powder, sugar, and salt into mixing bowl.
Cut in 1/2 cup of the butter until particles are fine.
Beat eggs slightly with milk, add to dry ingredients, and toss with a fork to mix and form a soft dough.
Divide dough into halves.
On a lightly floured board, roll out each half into a 10-inch circle.
Place one dough circle in a 10-inch layer-cake pan or on a cookie sheet.
Spread with half of the remaining soft butter, then with the jam.
Top with second circle.
Spread it with remaining butter and sprinkle lightly with sugar.
Bake in preheated hot oven (425°F.) for 20 minutes.
Cut into wedges and serve warm.
Makes 8 servings.