Cooking For '69 Raspberry Scones

Press, Volume CIX, Issue 32032, 5 July 1969, Page 3

Cooking For '69 Raspberry Scones

(By

CELIA TIMMS)

For those who consider they have a good hand for scones, here is a rather unusual scone recipe that came from the Seattle World’s Fair. They are called Raspberry Jam Scones and the jam is baked in the scone. You will need:— 2 cups plain flour 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon salt 2 eggs Butter i cup milk i cup thick raspberry jam.

Method: Sift flour with baking powder, sugar and salt. Cut in half cup butter until crumbly. Beat eggs lightly with milk and add to flour mixture. Mix very lightly until soft dough is formed. Divide dough in half. Roll out each half separately on lightly floured board and form each into a 10-inch circle. Place one dough circle in a greased 10inch cake pan or on a baking slide and spread with 1} tablespoons softened butter, then with the jam. Place second dough circle on top and spread the top of it with another 1} tablespoons softened butter and sprinkle lightly with sugar. Bake in a very hot oven (425) about 20 minutes. Cut in wedges to serve at once.