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This is my own scone recipe that I developed years ago, when I owned a Cafe, bakery and gourmet food store in Ridgewood, NJ. I regularly made 4,000 plus scones every week.

Ingredients

• 1, 1/2 lbs. self-rising flour (self-raising) (5, 1/2 cups). (I always use Aunt Jemima self-rising flour. It's now called Pearl Milling Company flour)

• 1 tsp salt

• 6 oz sugar (1 cup)

• 6 oz cold butter, cut small (1,1/2 sticks)

• 3 jumbo eggs beaten, plus 1 additional egg beaten with a little milk as a egg wash.

• 1/2 cup whole milk

• 12 oz raisins (about 1,1/2 cups)

Method

1. Set oven to 385F.

2. Using a stand mixer, add the salt and sugar and mix on lowest speed for 2 minutes.

3. Add butter and continue to mix on lowest speed for about 5- 7 minutes, or until mix resembles fine breadcrumbs.

4. Add the raisins and continue to mix for another minute or two.

5. Beat the 3 eggs with some of the milk. Keep some just in case you need it. you may not!

6. Turn mixer to second lowest speed and carefully add the egg/milk mixture, a little at a time, until dough is formed and comes away from the sides of the bowl. Add extra milk, if needed, but don't make dough too wet.

7. Turn out onto a floured surface and knead for 30 seconds- 1 minute.

8. Roll out to about 1 inch- 1,1/4-inch thickness and cut with a 2, 1/2-inch cutter.

9. Brush tops with egg wash

10. Bake in the center if the oven for about 20- 25 minutes until golden on top, or until a toothpick comes out clean.

Recipe from Joan Saunders, DBE in NJ State Organizer