Savoy Raisin Scones Yields: 12 Preparation time: 1 hour Ingredients: 2 cups flour 4 teaspoons baking powder 5 tablespoons each: sugar, unsalted butter 1/8 teaspoon salt 2/3 cup milk 1/2 cup golden raisins 1 egg, lightly beaten Sift the flour and baking powder together into the container of a food processor with the metal blade in place; add sugar and butter. Pulse until mixture resembles fine crumbs, about 30 pulses. Place the flour mixture in a medium bowl. Make a well in the center; add the milk and raisins. Gently stir, being careful not to overmix. Place dough on lightly floured surface; knead lightly 2 or 3 times. Roll dough to 3/8-inch thickness. Cut out scones with a 2-1/2-inch round cookie cutter. Leftover dough scraps can be re-rolled for cutting. Place rounds on a greased baking sheet; brush egg on tops with pastry brush. Let stand 15 minutes. Heat oven to 400 degrees. Bake scones until lightly browned, 15 minutes. Serve warm.