2 c. self rising flour
3 tbsp. butter
1 tbsp. sugar
1 egg
3/4 c. milk
3 tbsp. raisins; optional

In large bowl, cut butter into flour until mealy. Beat egg and milk together. Gradually stir in all but 1 tablespoon to obtain soft dough. Turn onto well floured board and lightly pat into a round. Roll out to approximately 34/4 inch thickness. Cut into rounds with pastry cutter. Place on lightly greased cookie sheet. Press trimmings into more rounds. Brush tops with remaining egg/milk mixture. Bake at 450 degrees for 10-2 minutes or until lightly browned. Serve with butter and jam. Best eaten warm, but freeze well. Makes about 12 scones. If raisins are used, add at same time as sugar.