If you have a lot of raisins make these scones, banbury tart or...

My friend from college, Ruth, writes a family cookbook for her extended family.  This is a scone recipe from the New Family Cookbook.  It uses sour cream and lemon rind besides 1/2 cup of raisins. It is the best recipe for scones that I have made.

Scones

Joy S. Ernst:   "If you go to the Washington State Fair in Puyallup, you will buy scones served with raspberry preserves, and you will want to make the scones when you get home."

2 1/2 cups flour, sifted
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp baking soda

1/3 cup butter
1 cup sour cream

1/2 cup raisins

1 egg, beaten
rind of a lemon

Dredge raisins in 2 Tb. flour.   Sift the 2 1/2 cups flour (minus the flour used for dredging) with the other dry ingredients.  Cut in butter and mix until cornmeal-ly.  Mix egg with 1 Tb. water and add to the flour along with the sour cream, raisins and rind of a lemon.  Mix until all the dry ingredients are incorporated.  Divide the dough into 24 balls.  Flatten to 1/2 inch thick round cakes. Bake on greased baking sheets in a 425 degree oven for 12 minutes or until golden brown.

I am trying different methods of baking these so they look more like scones and less like big cookies. I am baking them in a grease muffin tin right now so we shall see what happens.