enter your name & email to receive periodic newsletters from the CADP.




123 Street Avenue, City Town, 99999

(123) 555-6789



You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Raisin Scone


Adapted from the Savoy Hotel in London

MAKES 1 dozen


2 cups flour

4 teaspoons baking powder

5 tablespoons unsalted butter

5 tablespoons sugar


1/4 teaspoon salt

2/3 cup milk

1/2 cup golden raisins

1 egg, lightly beaten

1.  Stir the flour and baking powder together into the container of a food processor with the metal blade in place; add sugar and butter.  Pulse until mixture resembles fine crumbs, about 30 pulses.  Place the flour mixture in a medium bowl.  Make a well in the center; add the milk and raisins.  Gently stir, being careful not to over mix.

2.  Place the dough on lightly floured surface; knead lightly 2 to 3 times.  Roll dough to 3/8-inch thickness.  Cut out scones with a 21/2-inch round cookie cutter.  Leftover dough scraps can be re-rolled for cutting.  Place rounds on a greased baking sheet; brush egg on tops with pastry brush.  Let stand 15 minutes. 

3.  Heat oven to 400 degrees F.  Bake scones until lightly browned, 15 minutes.  Serve warm.