½ CUP RAISINS 2 CUPS SIFTED FLOUR
¼ CUP SUGAR 3 TSPS BAKING POWDER
1 TSP SALT 1/3 CUP MARGARINE
1 EGG MILK
Preheat oven 375 degrees
Cover raisins with hot water, wait a few minutes, drain and dry.
Sift all dry ingredients. Cut in margarine. Add raisins. Beat the egg slightly in a cup and add milk (until almost 1 full cup). Stir into the dry ingredients a little at a time (Save a little for the top of scones) When the dough forms a ball, turn dough out onto a floured board. Knead slightly. Cut with a scone cutter or floured glass
Place on a baking sheet covered with tin foil. Pat the tops of the scones with the leftover egg mixture for a glossy finish.
Bake at 375 for about 20 minutes.