2 c. unbleached flour
1 1/2 tsp. baking powder
Pinch of salt
3 tbsp. butter, at room temperature
2 tsp. sugar
1/2 c. golden raisins
1 egg, lightly beaten
1/2 c. milk, plus a little extra for glazing

Preheat oven to 425 degrees. Lightly butter a cookie sheet. Sift together flour, baking powder and salt. Cut in butter until mixture resembles bread crumbs then stir in sugar and golden raisins. Add egg and 4 tablespoons milk. Lightly flour surface. Roll dough to 1/2 inch thickness. Using 2 1/4 inch plain or fluted biscuit cutter, cut out 10 circles. Place scones on cookie sheet and brush tops with milk. Bake for 10 minutes or until golden brown. Cool on wire rack.