English Tea Scones

Serving Size: 12 pieces

Ingredients: Preheat oven to 425 F (220 C).

Combine dry ingredients.
Cut in butter with pastry blender until dough resembles coarse crumbs.
Stir in milk, egg and raisins.
Mix until well blended.
On floured pastry cloth, knead dough 30 seconds.
Roll to 1/2 inch thickness .
Cut with round biscuit cutter (2 inches diameter).
Brush tops with beaten egg for shiny tops.
Bake on ungreased cookie sheet for 10 - 12 minutes.
Serve warm with butter or clotted cream and strawberry jam.