2 c. flour
1/2 c. raisins
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/2 c. sour cream
1/4 c. oil
3 tbsp. milk
1 egg, slightly beaten

Heat oven to 425. In large bowl, combine first 6 ingredients. Add remaining ingredients, stirring until dough clings together. On a well floured surface toss dough lightly, until no longer sticky. Knead 12 to 15 minutes. Divide dough in half. Pat each ball of dough into a 6 inch circle. Brush surface with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart. Bake 425 for 10 to 12 minutes or golden brown. Makes 12 scones.