Marilyn's Raisin Scones

The winter I was in my last year of high school, my boyfriend borrowed his mom's car and drove over for a visit after dinner three times a week. He seemed to time his arrival so that he walked in the door, letting in a blast of cold air, just as my mom was taking dessert out of the oven. She used to make these once a week, and served them warm, spread with melting butter. If you were lucky she'd open a tin of peaches too.

Preheat oven to 425 degrees F. Grease a large baking sheet.

• 2 cups all-purpose flour
• 3 tbsp sugar
• 3 tsp. baking powder
• pinch of salt (1/2 tsp)
• 1/3 cup cold butter (if you are short of butter use only 1/4 cup, but the scones will be more crumbly)
• 1 large egg, beaten in a measuring cup, and add milk to fill 1 cup
• 2 handfuls of raisins (1 handful is okay and if you don't have any they're fine plain with jam.)

1. Sift the dry ingredients together in a large bowl.
2. Cut the butter into the flour mixture with a pastry blender or two knives.
3. Add raisins.
4. Crack the egg into a measuring cup, beat, and add milk to bring the mixture to the 1 cup (250 ml.) level.
5. Pour the egg/milk mixture into the bowl and stir until blended.
6. Using a large spoon, drop dough onto a baking sheet so that each scone is about the size of a small dinner roll (makes about 10 scones.)
7. Bake in preheated 425 degree F oven  about 12-15 minutes till golden.
8. Serve warm, plain or with butter or jam.