FROM THE WOOD STOVE TO YOUR STOVE

SCONES

Makes 8 Scones

2 C          flour

1T           baking powder 

1T           sugar

1/2 t       salt

1/4C       shortening

2              eggs

1/3C       milk

1/2C       raisins, softened in hot water & drained

1/4C       walnuts, chopped fine    

1              egg white

1T           sugar

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!