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Blarney Scones

These Blarney Scones are perfectly named and perfectly delicious for a Saint Patrick's Day brunch.


1 1/2 cup white flour (plus some for kneading)

1/2 teaspoon baking powder

1/4 pound butter, softened

1/4 cup sugar

1 teaspoon vanilla

1 egg, slightly beaten (plus some for the top of the egg)

1/4 cup milk

1/4 cup white raisins


Mix flour and baking powder.

Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add the beaten egg and all the milk. Add raisins mixing well to make a sticky dough.

Turn dough onto floured board and knead at least 5 minutes or longer. Use your hands, spread dough out to be about 1" thick. Cut dough into rounds (or shamrocks using a cookie cutter).

Insert your lollipop stick and place on lined/greased baking sheet.

Brush tops of scones with the extra beaten egg. Bake at 375 degrees for 15 to 20 minutes, or until brown.

Let them cool at room temperature.

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