3 c flour                                        3/4 c margarine, scant

1/4 c sugar                                    4 tsp baking powder

1 tsp baking soda                           1 egg

1 tsp salt                                         1 Tablespoon cream or milk

1 c milk & 1 Tablesppon vinegar OR 1 c buttermilk, warm

3/4 c raisins or glazed cherries or dried cranberries

*can substitute berries for grated/diced cheddar cheese, onion & dill

DIRECTIONS:
In large bowl, combine dry ingredients.  Cut in margarine with pastry blender or fork to make fine crumbs.  Add fruit.  In small bowl, beat egg lightly.  Remove 1 T of beaten egg & combine with 1 T cream or milk.  Set aside.  To remaining egg, add buttermilk.  Add to dry ingredients, stirring with fork to make soft, slightly sticky dough.  Gather into a ball & turn onto lightly floured surface.  Knead gently a few times just til smooth.  Roll or pat out to 1” thickness.  Cut into squares or triangles.  Place on ungreased baking sheet or pan.  Brush tops with reserved egg mixture.  Bake at 425 for 15 minutes or til golden brown.  These scones are light in texture, delicious and simple/fast to make.

Estimated preparation time: Under 15 minutes

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