2 cups flour
1/2 tsp. Salt
3 tsp. baking powder
2 Tbl. sugar
1/4 cup cold butter, cut into little cubes
1/2 cup raisins, soaked in hot water for 1/2 hour, drained
1/2 cup half and half 
1 egg, beaten

Sift dry ingredients together. Cut the butter into the dry ingredients,
using a pastry blender. Add the drained raisins to the flour
mixture. Mix the half and half with the beaten egg and stir into the flour
mixture. Use a fork and do not overmix. It should take only
a few turns to get a dough. 

Divide the dough into 3 balls and pat each out into 1/2 inch thick
circles. Cut each into 4 triangular scones. bake on an ungreased
baking sheet at 425 for 12 minutes. Serve with butter and jam.