Tea Scones - flour

Method

• Place flour in a bowl.
• Rub in butter.
• Add baking powder, sugar and raisins; mix well.
• Beat egg and add to milk; reserve 1 tablespoon of the mixture.
• Add remainder to dry ingredients. Knead to make moist dough.
• Turn onto a well floured board; roll 3/4-inch thick.
• Cut into 2-inch rounds with biscuit cutter or inverted glass.
• Arrange on slightly floured baking sheet.
• Brush tops with reserve egg mixture.
• Bake at 425° until risen and lightly browned, about 25 minutes.
• Let cool.
• Avoid overbaking.