Scones
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg — slightly beaten
1/2 cup milk
1 cup raisins
Preheat oven to 425. Combine dry ingredients. Cut in butter with pastry
blender until dough resembles coarse crumbs. Stir in milk, egg and
raisins. Mix until well blended. On floured pastry cloth, knead dough 30
seconds. Roll to 1/2″ thickness. Cut with biscuit cutter. Brush tops
with beaten egg for shiny tops. Bake on ungreased cookie sheet 10 – 12
minutes.
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