Cut this into flour mixture until size of coarse cornmeal. 1/3 c. milk

Mix and add to dry ingredients.

Add 1/2 cup raisins, if desired.

Divide dough in half. Shape into balls and place on greased cookie sheet. With a small spatula, flatten each to about 6 inch circle. Dip spatula in flour and score each circle in quarters (if 3 inch circle, do not score). Bake at 425 degrees for 16 minutes for large or 8 minutes for small. Remove to rack and cool. If large size break each along scored lines into 4 scones.

Makes 8 large or 16 small. Serve with butter and jam!