* Note: Soak raisins in hot water for 1/2 hour. Drain.
Sift the dry ingredients together. Cut the butter into the dry ingredients, using a pastry blender. Add the drained raisins to the flour mixture. Mix the half-and-half with the beaten egg and stir into the flour mixture. Use a fork and do not over mix. It should take only a few turns to get dough.Divide the dough into three balls and pat each out into a 1/2-inch-thick circle. Cut each into four triangular scones. Bake on an non-greased baking sheet at 450 degrees for about 12 minutes or until golden brown. Serve with butter and raspberry jam. Makes 12 scones.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.