1/2 c. raisins (optional)
2 c. all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
5 tbsp. butter
8 oz. sour cream
1 egg yolk
1 slightly beaten egg white

1. In a small mixing bowl pour enough hot water over raisins to cover; let stand 5 minutes. Drain well; set aside.

2. In a large mixing bowl combine flour, 3 tablespoons sugar, baking powder, salt and soda. Cut in butter until mixture resembles coarse crumbs. Stir in raisins.

3. In a small bowl blend sour cream and egg yolk. Add all at once to crumb mixture, stirring just until dough clings together.

4. On a lightly floured surface knead gently for 10 to 12 strokes. Pat or roll into a 9-inch circle about 1/2 inch thick. Cut into circles with a 4-inch round cookie cutter. Slice each circle completely through into quarters, but do not separate. Place on ungreased baking sheet. Brush with egg white.

5. Bake in a 425 degree oven for 15 to 18 minutes or until light brown. Cool on wire rack 5 minutes. Break apart. Serve warm.

6. Makes 16 to 20.