Layered Jam Biscuit Bake

A dressed-up scone for brunches or special mornings.


  • 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
  • Directions:

    HEAT 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 warm.

    Makes 8 servings.