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Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Delicious served warm with butter and jam at teatime. Equally good plain or with raisins or dried cranberries.
Makes about 1 dozen scones.


• 2 cups oil-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter or margarine
• 1 egg
• 2/3 cup milk or light cream
• 1/2 cup raisins or dried cranberries (optional)


Preheat the oven to 425°F.

In a mixing bowl, stir together the flour, sugar, baking powder, and salt until well blended.

Cut in the butter until the mixture is crumbly. In a separate bowl, beat the egg lightly, then stir in the milk.

Reserve 1 tablespoon of the egg mixture for glazing and add the remainder to the dry ingredients all at once.

Stir with a fork until a soft dough forms. Fold in the dried fruit, if using.

Gather the dough into a ball and turn it out onto a lightly floured surface. Knead a few times, adding a bit more flour as necessary until the dough is smooth and no longer sticky. Pat down or roll out to about a 1/2-inch thickness. Cut with a round cutter and place on an ungreased cookie sheet.

Brush the tops with the reserved egg mixture.

Bake for 12 to 14 minutes, or until golden brown.


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