| 1 | Makes about 25 all purpose flour preheat oven to 425°F. |
| 2 | Lightly flour baking sheet. |
| 3 | Combine 3 ?cups flour, cream of tartar, baking soda and salt in large bowl. |
| 4 | Cut in butter using pastry blender or two knives until mixture resembles coarse meal. |
| 5 | Stir in raisins and sugar. |
| 6 | Mix in enough milk to form soft but not sticky dough. |
| 7 | Turn dough out onto lightly floured surface and knead gently until dough holds together. |
| 8 | Roll dough out to thickness of ?inch. |
| 9 | Cut out rounds using 2-inch cutter (push straight down; do not twist). |
| 10 | Arrange rounds on prepared sheet. |
| 11 | Dust tops lightly with flour. |
| 12 | Bake scones until puffed and golden, about 10 minutes. |
| 13 | Serve immediately with butter and jam. |
| 14 | The old country gazebo - victoria, b.c. bon appeti |
