4 c. unsifted all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
2/3 c. butter
1 1/3 c. half and half
1 lg. egg
1/4 c. raisins (optional)

Heat oven to 425 degrees. Grease large baking sheet. In large bowl combine flour, sugar, baking powder, salt, and cream of tartar. With pastry blender or two knives cut in butter until mixture resembles coarse crumbs.

In small bowl, beat together half and half and egg. Reserve 2 tablespoon of mixture. Add remaining mixture to dry ingredients along with raisins, if desired. Mix lightly with fork until mixture clings together and forms a soft dough.

Turn dough on lightly floured surface and knead gently 5 or 6 times. Divide in half. With lightly floured rolling pin roll one half of dough into a 7 inch round. Cut into 4 wedges. Repeat with remaining half of dough.

Place scones 1 inch apart on greased baking sheet. Pierce tops with tines of fork. Brush with reserved egg mixture. Bake scones 15 to 18 minutes or until golden brown. Serve warm.