4 c. all-purpose flour, sifted
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
1/2 c. butter, diced
1 to 1 1/3 c. milk
2/3 c. raisins (opt.)
Oil for greasing
Milk for glazing

TO SERVE:

Whipped butter
Strawberry or raspberry jam
Whipped cream

Preheat oven to 425 degrees and grease large baking sheet. Then, in a bowl, thoroughly mix the sifted flour, cream of tartar, baking soda and salt. Then sift again into larger bowl. Cut in butter until mixture looks like meal. Make well in center and pour in 1 cup milk and mix together forming a soft (not sticky) dough, adding more milk if necessary. (Add raisins with milk - optional.)

Shape dough into a ball, then turn it out onto a lightly floured surface and knead lightly 20 to 25 times, about 1/2 minute. Roll and cut out dough into 1/2 inch thick rounds. Lightly knead leftover trimmings and reroll to cut more scones.

Brush tops of scones with milk before baking. Bake for 10 to 12 minutes until browned. Wrap in a clean towel and completely cool.

To serve, cut each scone in half. Spread the bottom with butter and strawberry (raspberry) jam and the top half with whipped cream. Place halves together. Makes 15 to 20 scones. Cut recipe in half, for fewer scones.

The secret of success lies not in overworking the dough.