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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Hoop Shoot Scones

1 cup milk
1 large. egg, beaten
1/2 cup raisins
3 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup butter or margarine, cut up
1 egg, beaten with 1 tablespoon milk for glaze

Combine milk, egg and raisins in small bowl; set aside.

Stir flour, baking powder, sugar and salt together in mixer bowl. Add butter and mix at low speed until almost incorporated. Stir in milk mixture just until combined.

On floured surface, knead lightly 8 to 10 turns (dough will be sticky). Drop muffin-sized scoop of mixture on greased cookie sheet. Brush with glaze. Bake at 400 degrees for 20 to 25 minutes. Makes 1 1/2 dozen.

Pat Dooley in "What's Cooking at the Cranberry Elks Lodge #2249"

Thursday, July 15, 1999

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