- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 1/2 cup milk
- 2 eggs, beaten
- 3/4 cup Sun-Maid Zante Currants or Sun-Maid Natural Raisins
- 1/2 cup thick strawberry jam
oven to 425° F. GREASE
an 8-inch round cake pan. COMBINE
flour, sugar, baking powder and salt.
Using pastry blender or fork, CUT
in butter until mixture resembles coarse crumbs. ADD
milk, eggs and currants; stir just until dry ingredients are moistened.
With floured hands, PAT
half of dough into bottom of greased pan; press dough 1/4-inch up sides. SPREAD
dough with jam. TOP
with remaining dough; spread evenly.
Using sharp knife, SCORE
dough into 8 wedges. BRUSH
top with melted butter and sprinkle with sugar, if desired. BAKE
for 20 to 25 minutes or until toothpick inserted in center comes out clean. SERVE
Makes 8 servings.