4 c. unsifted all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
2/3 c. butter
1 1/3 c. Half and Half
1 lg. egg
1/4 c. raisins (optional)

Heat oven to 425 degrees. Grease large baking sheet. In large bowl combine first 5 ingredients. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

In small bowl, beat together Half and Half and egg. Measure out and reserve 2 tablespoons of mixture. Add remaining mixture to dry ingredients and raisins. Mix lightly with fork until mixture clings together and forms a soft dough.

Turn dough onto floured surface. Knead gently 5-6 minutes. Divide dough in half. With floured rolling pin, roll dough until 1/2 inch thick and using round cookie cutter, cut out scones using all dough. Place scones 1-inch apart. Pierce tops with tines of fork. Brush tops with egg mixture. Bake 15-18 minutes or until golden brown. Serve warm with butter and jam. Makes 2 dozen.