3 c. flour
2 tsp. baking soda
1/3 c. butter
1 egg, beaten
1/2 tsp. salt
2 tsp. cream of tartar
1 c. raisins
1 c. buttermilk

Blend flour, salt, baking soda, and cream of tartar and blend butter in lightly with pastry blender. Add sugar and raisins and mix through lightly. Add beaten egg and milk all at one time and mix lightly to a spongy dough. Knead very lightly to make the dough smooth. Roll our 1/2 to 3/4 inch thick (not too thin). Cut out with a 2 inch cutter.

Bake in hot oven at 425 to 450 degrees for 8 to 10 minutes. Makes 18 to 24 scones according to cutter size.