From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
STRAWBERRY-RAISIN SCONE BAKE
2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
¼ tsp salt
½ cup butter
½ cup milk
2 eggs, beaten
¾ cup raisins (optional)
½ cup thick strawberry, or raspberry or apricot jam
Heat oven to 425 degrees. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or knives cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough ¼-inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Brush top lightly with melted butter and sprinkle with sugar if desired. Bake at 425 degrees for 20-25 minutes.