“Gold Room” Scones    No. 1938                        Yields 20 Scones
 
  3 2/3 Cups      All Purpose Flour          2           Eggs
    1/2 Cup       Sugar                    3/4 Cup       Whole Milk
  1 1/2 Tbls      Baking Powder            3/4 Cup       Raisins
      1 tsp       Salt                     1/3 Cup       Honey
    1/2 Cup       Butter
 
 Preheat the oven to 425 degrees.
 Combine the flour, sugar, baking powder and salt in a large bowl.
 Mix well.
 Cut the butter into the flour mixture with a pastry blender until the mixture
 resembles coarse cornmeal.
 Add the eggs, milk and raisins.
 Stir quickly with a fork until the dough leaves the sides of the bowl and
 forms a ball.
 Spoon onto an ungreased cookie sheet to form the desired number of scones.
 Leave at least 1 between scones.
 Bake until golden (12-15 minutes).
 Remove to a wire rack.
 Brush immediately with honey.
 Serve at once with butter, jam and whipped cream.