Skye Scones

     From:  _The Farmhouse Kitchen_, Mary Norwak
            (American redactions by C. L. Blackmer)

     Preheat oven to 500 degrees F.	

     Ingredients:

          2 cups flour
          Pinch salt
          1 TBS. baking powder
          1-4 TBS. sugar
          2 oz. (1/2 stick) butter
          1 egg
          Milk or cream 
          1 cup raisins
          (More sugar for glaze -- about 1 more TBS.)
               
     Note:  I try to get everything but the butter to room temp before 
     proceeding.  The butter needs to be COLD.
    
     þ    Sift flour with baking powder, salt, and sugar.

     þ    Cut butter in with pastry blender or knife and fingers till the 
	  mixture looks like fine breadcrumbs (fresh variety).

     þ    Break egg into small measuring cup and beat lightly.  Add milk or 
	  cream to 5 fl. oz. level mark (this was originally a British recipe,
 	  so British pints).  Whisk together.

     þ    Make a well in the center of the flour mixture and pour liquid in.  
	  (Save a teaspoon or two for brushing the scones with.)  Add raisins.
     þ  
	  Using a knife or spatula, cut and fold the mixture till a spongy, 
	  non-sticky ball of dough is formed. Handle dough as little as you 
	  can manage (excessive handling will toughen).  If the dough is still 
	  sticky when you are finished, add more flour.  If it is too dry, 
          add a tiny bit more milk.
     þ    
	  Turn the dough onto a floured board or counter and knead for 30 
	  seconds.  Turn over and roll gently to 1/2 to 1 inch thickness.

     þ    Form into 2 inch rounds (biscuit cutters work nicely) or into 
	  traditional wedges (make a circular cake, then slice into wedges).

     þ    Place on a buttered or non-stick baking sheet and brush tops with 
	  the remainder of the egg/milk mixture.  Sprinkle sugar over the tops.
  	  (N.B. on wedges -- glaze before cutting wedges)
     þ    
	  Place into oven. Original recipe says turn oven down to 425 degrees 
	  "immediately".  I tend to wait 3 to 5 minutes, then turn it down.  
	  Total baking time will be 10-12 minutes.  Don't neglect them, they 
	  will burn.  They should be puffy and light brown when done.

     spread with cool butter to serve...yummmmmm....

     note on milk: if you have milk or cream that is getting a bit old and slightly thick, but doesn't smell gross, it
     can be used in this recipe.  It will improve the texture.