2/3 cup butter, melted
1/3 cup milk
1 egg
1 1/2 cup bread flour
1 1/4 cup oats - uncooked
1/4 cup sugar
1 Tab. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1/2 cup raisins or currents

Combine the dry ingredients. Add milk, butter and egg, mix just until moist. Stir in the raisins. Shape into ball, flatten and cut into shapes. Bake 12 - 15 min at 425° F. Makes 24 small scones or 12 large. Serve with Jam and Devonshire Cream. (Gail Lawrence - Oak Ridge, TN)