Raisin Scones (25 servings) 3 and 1/4 cups all-purpose flour 4 teaspoons cream of tartar 2 teaspoons baking soda 1 teaspoon salt 6 Tablespoons (3/4 stick) well-chilled butter or margarine 1 cup golden raisins 5 Tablespoons sugar 1 cup (approximate) soy milk Preheat to 425. Lightly flour baking sheet. Combine dry ingredients in large bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Stir in raisins and sugar. Mix in enough milk to form soft, but not sticky dough. Turn dough out onto lightly floured surface and knead gently until dough holds together. Roll out to thickness of 1/2 inch. Cut out rounds using 2-inch cutter (push straight down, don't twist). Arrange rounds on prepared sheet. Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes. Best served warm with butter and your favorite jam or preserve. Mr Breakfast would like to thank astrometrics for this recipe. Recipe number 760. Submitted 1/11/2003.