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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Janet Ashby
  • 1 cup all-purpose flour
  • 1â�„2 tsp. baking soda
  • 1â�„2 tsp. cream of tartar
  • pinch salt
  • 3 TBS butter
  • 1â�„8 cup sugar
  • 1â�„4 cup raisins
  • about 1â�„2 cup buttermilk
  • milk for glazing
Preheat oven to 450 degrees.
Sift together flour, baking soda, cream of tartar and salt. Cut up butter and rub into flour with fingertips until mixture resembles breadcrumbs. Add sugar and raisins. Gradually add buttermilk until you get a manageable dough.
Turn dough onto lightly floured surface and knead slightly. Roll out until 1�2-inch thick. Using 2-inch round cookie cutter, cut about 12 scones. Place on ungreased cookie sheet. Brush with milk.  Bake near top of oven for about 10 minutes. Cool on rack.
Serve cut in half with strawberry jam and whipped heavy cream. (Scones in England are served with clotted cream, which is hard to find around here).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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