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.
Oxmoor House JULY 2004
Sift together first 3 ingredients into a large bowl.
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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