Rona Deme's Traditional Scones

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup plus one tablespoon sugar
• 4 tablespoons cold butter
• 1/4 cup golden or dark raisins or dried currants
• 3 eggs
• 1/4 cup milk (approximately)

1. Preheat oven to 375 degrees.
2. Combine flour, baking powder, salt and 1/4 cup sugar in mixing bowl or in food processor.
3. Cut in butter in small pieces or process with pulse button until uniformly crumbly.
4. If using food processor, transfer mixture to bowl.
5. Add raisins or currants.
6. Lightly beat 2 eggs with milk and add, mixing to make soft dough.
7. Add a little more milk if necessaby.
8. Place dough on well-floured board and divide in two.
9. Pat each into circle 1/2 inch thick.
10. Beat remaining egg and brush on circles.
11. Sprinkle with remaining tablespoon of sugar.
12. Cut each circle in eighths.
13. Place wedges about 2 inches apart on ungreased baking sheet and bake 15 to 20 minutes, until golden.
14. Alternatively, you can pat dough out until 1/2 inch thick and cut 2-inch circles, reshaping and recutting scraps, then coat with egg wash and sugar before baking.

flour, baking powder, salt, sugar, cold butter, golden, eggs, milk

Taken from cooking.nytimes.com/recipes/2522 (may not work)