Traditional English Scones (10 servings) 2 and 1/2 cup all purpose flour 1/2 cup bread flour 6 Tablespoon sugar 1 and 1/2 Tablespoon baking powder 3/4 teaspoon salt 4 and 1/2 Tablespoon chilled unsalted butter - cut into pieces 1 Tablespoon soy milk 2 large eggs 1 large egg yolk 1 cup raisins (optional) For glaze: 1 egg yolk beaten with 2 Tablespoons water Preheat to 375. Butter and flour heavy large cookie sheet. Mix dry ingredients in large bowl. Add butter, cutting it in with pastry blender or two knives, until mixture resembles fine meal. Add milk, eggs and yolk, then raisins and mix until fully incorporated. Turn dough out onto lightly floured surface. Press dough into 1-thick rounds with floured 3-inch round cookie cutter. Gather scraps and reform into 1-inch thick rounds. Transfer rounds to prepared baking sheet, spacing evenly. Brush with glaze. Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Nothing fancy, just a good quality scone. Serve them warm with berry preserves. Mmmm! Mr Breakfast would like to thank astrometrics for this recipe. Recipe number 761. Submitted 1/11/2003.