Irish Sweet Scone

This loaf version of a scone is moist and most tender right out of the oven. Try some leftover slices toasted with butter and jam. Loaves freeze well.

Yield: Makes 3 loaves
Recipe from Oxmoor House

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  • 6 cups all-purpose flour
  • 2 cups sugar
  • 2 tablespoons baking powder
  • 2 1/2 cups milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (18-ounce) container raisins
  • 3 tablespoons butter, melted


  1. Sift together first 3 ingredients into a large bowl.
  2. Stir together milk, eggs, and vanilla; add to dry ingredients, stirring just until moistened. Stir in raisins. Spoon batter evenly into 3 greased and floured 9- x 5-inch loafpans. Bake at 350° for 55 to 60 minutes or until golden. Remove from pans; brush loaves with melted butter.
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