Scones

This scone recipe is from my friend who spent some time in London. These are best served with jam and whipped cream.

Scones
from Rachel J

3/4 c. butter
3/4 c. sugar
1 tsp. vanilla
2 eggs
3 1/2 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. golden raisins (sultanas)

Mix together butter and sugar, then add vanilla and eggs. In a separate bowl, combine all the dry ingredients. Then add dry ingredients while alternating adding the milk. Finally stir in raisins. Roll out on lightly floured surface about 1 inch thick. Use a biscuit cutter to cut in circles. Bake at 425 for about 10 minutes.

You can also omit the raisins and use the plain scones for strawberry shortcakes.