Instructions: This recipe, from "Country Living Country Mornings Cookbook" (Hearst Corp., 1989), is an adaptation from a scone recipe used in a tea room in Edinburgh, Scotland. Serve them with sweet, unsalted butter and lemon curd (which see) with a pot of freshly brewed tea.

(Makes 18 scones)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter or margarine
1/2 cup golden or dark raisins
1/2 cup buttermilk
1 large egg
1 tablespoon milk
1 tablespoon sugar

Preheat oven to 425 degrees. Lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder, salt and baking soda. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Mix in the raisins with a fork.

In a cup, beat together the buttermilk and egg; then add them to the flour mixture. Mix lightly with a fork until the mixture clings together and forms a ball of soft dough. Turn the dough onto a lightly floured surface and knead gently, turning 5 or 6 times.

With a floured rolling pin, roll the dough to 1/2 inch thick. With a floured 2 inch biscuit cutter, cut dough into rounds. Place the scones, 1 inch apart, on the greased baking sheet. Pat the dough scraps together, reroll, and cut out more scones. Lightly brush the tops of the scones with milk and sprinkle with sugar.

Bake the scones 10 to 12 minutes or until they are golden brown.

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