2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt, if desired
1/2 c. raisins
3 tbsp. sugar
5 tbsp. butter
1 (8 oz.) carton dairy sour cream
1 egg yolk

TOPPING:

1 slightly beaten egg white
1 tsp. sugar
1/8 tsp. cinnamon

In small mixing bowl pour hot water over raisins to cover. Let stand 5 minutes. Drain well and set aside. In large mixing bowl combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in raisins. In small bowl blend sour cream and egg yolk. Add all at once to crumb mixture, stirring until dough clings together. On lightly floured surface, knead gently 10-12 strokes. Pat to fit in ungreased 10 inch pie plate; slice top into 8 pieces, not cutting through to bottom. Brush with egg white. Combine sugar and cinnamon and sprinkle over top. Bake at 425 degrees for 15-18 minutes or until light brown. Cool on wire rack 5 minutes. Break apart and serve warm. May be frozen. Serves 8.