FROM THE WOOD STOVE TO YOUR STOVE
Makes 8 Scones
2 C flour
1T baking powder
1/2 t salt
1/2C raisins, softened in hot water & drained
1/4C walnuts, chopped fine
1 egg white
Preheat oven to 400.
Sift together flour, baking powder, sugar and salt into a mixing bowl Cut in shortening util mixture crumbles. Make a hollow in center.
Beat eggs slightly. Combine eggs with milk in separate bowl and stir into hollow in flour mixture with a fore, so all ingredients are moistened. Add raisins and nuts. Avoid over mixing.
Turn onto floured board and knead lightly. Divide in half. Roll each half to make a 6" circle about 1" thick. Cut each circle into 4 wedges.
Place wedges 1" apart on greased baking sheet. Brush tops with egg white. Sprinkle with sugar. Bake for about 15 minutes or until golden brown.
What other flavors would you like? For a change of pace try replacing the raisins and walnuts with dried cranberries and some grated lemon rind or other dried berries. For lemon ginger scones use grated lemon rind and finely chopped crystallized ginger. For a savory change how about crumbled bacon and maybe some sharp cheese? Enjoy!