4 c. flour
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 stick butter
2 c. cooked raisins
Juice from raisins
Milk
1/2 c. sugar

Preheat oven to 350 degrees. Cover raisins in saucepan with water. Bring to boil. Lower to simmer for 5 minutes. Cool completely. Mix all dry ingredients well, use large bowl. Rub in butter with hands till completely mixed. Add raisins and juice from raisins. Mix just enough milk to make a really thick sticky mixture. Do not over wet or over stir. Will be like a sticky dough. Put mix into 2 greased and floured loaf pans. Bake at 350 degrees till done in center, usually 1 hour and 15 minutes. Will sound hollow when tapped. Note: If scones start to darken or look done, yet are sticky in center when tested, take a piece of foil. Fold it down center and just like a tent over the top of each one. It will prevent burning. It's nice plain but especially nice when served with butter on the slice and a nice hot cup of tea. All measures heaping except butter.