Cut margarine into the dry ingredients. Add raisins. Add the beaten egg and milk. Stirring it all together till the dough clings together. Knead gently on lightly floured board about 12-15 times. Cut the dough in half. Shape into balls. Flatten balls into 6 inch circles about 1/2" thick. Cut each circle into 6 or 8 wedges. Put them onto an ungreased cookie sheet so that they don't touch. Bake at 425 F until deep golden brown about 12-15 minutes. To give the scones a shiny top brush with a lightly beaten egg before baking but this is not necessary.
Preheat oven to 375 degrees. In a large bowl, combine the flour, potato flakes, sugar, baking powder, baking soda and onion salt; blend well. Using a pastry blender or fork, cut in the margarine until the mixture is crumbly. Add the buttermilk and egg; stir just until moistened. On a well floured surface, gently knead the dough 5 or 6 times. Place on an ungreased cookie sheet; press into a 7-inch circle, about 1 inch thick. Brush with milk. Bake for 15 to 25 minutes, or until golden brown. Cut into wedges; serve warm.
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.