3 tbsp. baking powder
3 oz. butter
1/4 c. plus 1 tbsp. granulated sugar
5 oz. raisins
1 1/4 c. milk
1 egg, beaten with 1 tsp. water (egg wash)

Sift flour and baking powder into large bowl. Cut in butter. Stir in sugar and raisins. Stir in milk to make soft dough, being careful not to over-mix. Using floured hands, pat dough until it is 1/2 inch thick on lightly floured surface. Cut with 2 inch round cutter or into triangles with sharp knife. Place scones on parchment or foil- lined baking sheets. Brush lightly with egg wash. Bake in preheated 425 degree oven until lightly browned, about 15 minutes. Cool on wire racks. Serve immediately.

Note: For extra sheen and slight sweetness, brush scones as they come out of the oven with a mixture of 2 parts water to 1 part confectioners' sugar.

Makes 3 dozen 2 inch scones.