Raisin Scones
Source: The California Raisin Marketing Board
Makes 12 scones

A breakfast treat to serve piping hot from the oven.

2 1/3 cups prepared biscuit mix
3 tablespoons sugar
3/4 cup California raisins, coarsely chopped
1 egg, beaten
1/2 cup milk
Milk and sugar; for topping

Stir together biscuit mix, sugar and raisins. Blend egg and milk; add to dry mixture, stirring thoroughly. Turn out onto lightly floured board. Pat and roll into an oblong about 1/2-inch thick. Cut in diamonds by making diagonal cuts with knife. Prick tops with fork; brush with milk and sprinkle with sugar. Bake on greased baking sheet at 450F for 10 to 12 minutes. Serve hot with butter.