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.
