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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
tsp salt
cup butter
cup milk
2 eggs, beaten
cup raisins (optional) 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 -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.
scones-straw-bake