Buttery Raisin Scones
2 cups Flour
2 teaspoons Baking powder
2/3 cup Sugar
1/3 cup Butter
1/2 cup Raisins
1/4 cup Chopped walnuts
1/2 cup Sour cream
1 teaspoon Vanilla
Beat together first 4 ingredients until mixture resembles coarse meal. Beat in
raisins and walnuts. Beat together eggs, sour cream and vanilla until blended
and add, all at once, to flour mixture. Beat until blended. Do not overbeat.
Spread batter (it will be very thick) into a greased 10-inch
springform pan and sprinkle top with 1 teaspoon sugar (optional, but nice).
Bake in a 350 degree oven for 25 to 30 minutes, or until top
is browned and a cake tester, inserted in center, comes out clean. Allow to cool
in pan. When cool, remove from pan and cut into wedges to serve.
Note: Dried currants can be substituted for the raisins. Walnuts can be omitted,
but are a nice addition.