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
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.
Makes 8 servings.