Makes about 25
3-1/4 cups all-purpose flour
4 teaspoon cream of tartar
2 teaspoon baking soda
1 teaspoon salt
6 tablespoon (3/4 stick) well-chilled butter or margarine
1 cup golden raisins
5 tablespoon sugar
1 cup (about) milk
Unsalted butter
Strawberry jam
Preheat oven to 425 F. Lightly flour baking sheet. Combine 3-1/4 cups flour, cream of tartar, baking soda and salt 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 dough out to thickness of 1/2 inch. Cut out rounds using 2-inch cutter (push straight down; do not twist). Arrange rounds on prepared sheet. Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes. Serve immediately with butter and jam.