Drop Scones

• 1 egg and 1 egg yolk
• 1/2 c. milk
• 2 c. flour, sifted
• 2 tsp. baking powder
• 1/4 c. sugar
• pinch of salt
• 3 oz. cold unsalted butter, cut up
• 1/2 c. golden raisins
• 1/2 c. chopped pecans
• 1 Tbsp. sugar

1. Preheat oven to 450u0b0.
2. Beat egg and egg yolk.
3. Add milk.
4. Set aside.
5. Sift flour, baking powder, 1/4 cup sugar and salt in large mixing bowl.
6. Add butter bits.
7. Mix this until it resembles coarse meal.
8. Add raisins and pecans; stir until evenly distributed. Form a well in center and then pour in egg mixture.
9. Quickly stir until dry ingredients are moistened.
10. Use fork, don't overstir. Drop by tablespoon onto cookie sheet lightly dusted with flour. Place drops of batter, 1 to 1 1/2-inches apart.
11. Bake 10 minutes. These may be served hot or rewarmed.
12. Suppose to be served with cottage cheese.
13. (I use topping and strawberry jam.)

egg, milk, flour, baking powder, sugar, salt, cold unsalted butter, golden raisins, pecans, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996667 (may not work)