From the Five Roses Cookbook 1896
Wash 1 cup of raisins in hot water, drain and pat dry.
3 cups of flour
3 teaspoons of good baking powder
1 teaspoon of salt
Cut in 1 cup of cold butter with a pastry blender until mealy.
Add 1 cup of brown sugar and mix together. Add washed raisins.
In a 1 cup measure, separate 1 egg, reserving yolk. To the white add enough milk to make 1 cup. Add to dry ingredients and stir gently by hand just until it comes away from the sides of the bowl. Dough should be soft but not sticky. Add more flour if needed.
For Crunchy Scones: Pat on a slightly floured board and brush with egg yolk, cut into diagonals and transfer to greased baking sheet.
For Softer Scones (family style): Pat with floured hands onto greased baking sheet (about ¾” thick) and brush with egg yolk. Bake and then cut into diagonals.
Bake at 425degrees for 18 - 22 minutes, less time if you cut ‘fancy’ before baking.
If you have leftover scones (not likely), they can be served for breakfast by lightly frying in clarified butter until crisp, with a goodly supply of crab apple, red raspberry or grape jelly.
I put on my favorite vintage apron, use my grandmother’s yellow ware bowl and an ancient wooden spoon just for fun when I make these scones!