From the kitchen of Joyce Gilbert:

2 cups flour

1/2 cup sugar

2.5 tsp baking powder

1/2 tsp salt

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1/4 cup butter

2/3 cup sour milk

1/3 cup raisins

1 egg

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Mix the dry ingredients in a bowl. Cut in the butter. Make a well in the bowl. Add the sour milk. Beat the egg and pour into the mixture but save a small amount for the top of the scones. Add raisins or another kind of dried fruit. Spread the mixture onto a floured surface and knead. Then roll out and shape the scones with a round cutter. Place on a greased cookie sheet and brush the top with egg. Sprinkle with coarse decorative sugar. Bake at 425 degrees F for 12-15 minutes. Serve warm.