1 1/2 c. all-purpose flour
3 tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, chilled
1 lg. egg
1 tbsp. milk
1/2 tsp. vanilla extract
1/2 c. raisins
1 egg yolk mixed with 1/2 tsp. water for glaze
3 tbsp. slivered almonds (optional)

Preheat oven to 375 degrees. Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissor fashion, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the egg, milk and vanilla. Add the milk mixture to the flour mixture and stir to combine. Stir in the raisins. With lightly floured hands, divide the dough into 6 equal sized pieces (about 1/3 cup each).

Shape into balls and press into 2 1/2 inch diameter circles on the prepared baking sheet, leaving about 3 inches between scones. Brush the top and sides with the egg mixture and top each with 1/2 tablespoon pine nuts. Press nuts lightly into the dough. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.

If you didn't want to use raisins you could always use dates. There are all kinds of different and interesting things that you can conjur up, however, this is the one I made last Tuesday!!