2 1/2 c. flour
3 tbsp. baking powder
3 oz. butter
1/4 c. plus 1 tbsp. granulated sugar
5 oz. raisins
1 1/4 c. milk
1 egg, beaten with 1 tsp. water (egg wash)

Sift flour and baking powder into large bowl. Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs (some larger lumps the size of small peas can remain).

Stir in sugar and raisins. Stir in milk to make soft dough, being careful not to over-mix.

Using floured hands, pat dough out to a 1/2-inch thickness on a lightly floured surface. Cut with 2-inch round cutter or into triangles with sharp knife.

Place scones on parchment or foil-lined baking sheets. Brush lightly with egg wash.

Bake in preheated 425°F oven until lightly browned, about 15 minutes.

Remove from baking sheet and cool on wire racks. Serve while still warm.

Makes 3 dozen 2-inch scones.