4 c. unsifted 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 & Half
1 lg. egg
1/4 c. golden raisins (optional)

Heat oven to 425 degrees. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder, salt and cream of tartar. 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 mixture. Add remaining mixture to dry ingredients along with raisins. Mix lightly with fork until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half.

With lightly floured rolling pin, cut one half of dough into a 7 inch round. Cut into 4 wedges. Repeat with remaining half of dough. Place scones, 1 inch apart, on greased baking sheet. Brush tops with reserved egg mixture. Bake scones 15 to 18 minutes or until golden brown. Serve warm with butter or whipped cream and jam.