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Raisin Scones

3 cups Five Roses flour 2 teaspoons baking powder 1 cup butter 1 cup lightest yellow sugar 1 cup sweet milk ( cream if desired) 1 cup chopped raisins 1 egg (white).

Mix and add raisins and well-beaten white of egg last. Roll about ½ inch thick, spread with the yolk of egg well-beaten.

Cut into triangles or squares. Bake.