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ENGLISH TEA SCONES

4 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cream of tartar
2/3 cup butter
1 1/3 cups half and half
1 large egg
1/4 cup golden raisins, optional

Preheat oven to 425 degrees; grease a large baking sheet. In a
large bowl, combine flour, sugar, baking powder, salt and cream of
tartar. With a pastry blender, or two knives, cut in the butter
until the mixture resembles coarse crumbs. In a small bowl, beat
together the half and half and egg. Measure out and reserve 2
tablespoons of the mixture. Add remaining mixture to dry ingredients
along with the raisins. Mix lightly with a fork until mixture clings
together and forms a soft dough. Turn dough out onto a lightly
floured surface and knead gently 5 or 6 times. Divide dough in
half. With a lightly floured rolling pin, roll one half of the
dough into a 7-inch round; cut into 4 wedges. Repeat with remaining
dough. Place scones one inch apart on prepared pan. Pierse tops
with the tines of a fork. Brush tops with reserved egg mixture.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.

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