SconesFrom THE SEVEN HEARTHS BED & BREAKFAST
1 - 1 1/2 cups raisins- plumped
1 tsp. vanilla
2 cups flour
1 Tablespoon baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup shortening
1 egg beaten
3/4 cup milk
Preheat oven to 450. In large bowl mix all dry ingredients, then add shortening. Cut shortening into dry ingredients (will be crumbly) Add beaten egg and milk. Dough will be wet. Drain raisins, mix raisins in batter. Knead 1/2 of batter on well floured surface about 10 times (DO NOT OVERKNEAD!) Make circle and cut into 6 slices. Put on baking sheet. Do the same with the second half of the batter. Bake for 12-15 minutes, until a light golden brown. DO NOT OVERBAKE! Remove from cookie sheet immediately and serve.
To plump raisins- Boil 2 cups of water, place raisins in bowl and cover with boiling water for at least 1/2 hour. Many nights I do this the night before and let sit overnight - covered with saran wrap and drain the water in the morning when using them.