2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3/4 stick of butter
2 eggs
milk
1 cup raisins, blueberries, or cranberries
Cut butter into dry ingredients until pea sized. Add sugar and stir. Add either raisins, blueberries, or cranberries. Break eggs into measuring cup and beat. Add milk to eggs until you have 3/4 cup of liquid. Slowly add to dry mixture (mixture will be slightly wet). Divide dough in half. Pat each half into a circle on a well-floured surface until about 3/4 inch thick. Cut each circle into six triangles. Place on greased cookie sheet. Beat another egg and glaze tops of scones. Bake in 350 degree oven for about 15 minutes, or until tops are golden brown.
