3 c. flour, sifted
2 tsp. baking powder
1 c. sugar
1/2 tsp. salt
1 1/2 sticks butter (3/4 c.)
1 c. raisins
1 egg and 1 egg yolk
1 c. + 2 tbsp. milk
1/2 tsp. orange extract
1/2 tsp. lemon extract
1/2 tsp. almond extract

Sift flour, baking powder, sugar and salt into bowl. Cut butter into flour mixture until fine. Add raisins and mix well. Beat egg in measuring cup. Add enough milk to egg to make 1 cup. Stir into flour mixture.

Mix in extracts (flavorings). Knead dough lightly and pat into flattened ball about 1/2 to 3/4 inch thick. Cut into 2-inch circles.

In small bowl beat the egg yolk and 2 tablespoons of milk. Brush on top of scones. Bake on cookie sheet 10-12 minutes. Serve with preserves and tea.