[Kitchen Witch]

RAISIN SCONES

8 oz. cream cheese
1/2 c. sugar
1/3 c. raisins
1 tsp. grated lemon rind
3 c. flour
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 c. butter
1 c. milk
Honey

Combine softened cream cheese and sugar, mixing until well blended. Add raisins and lemon rind; mix well. Combine dry ingredients; cut butter into dry mix until it resembles coarse crumbs. Add milk, mixing just until moistened. Divide dough in half.
On lightly floured surface, roll out each half to 12 x 9 inch rectangle. Spread one rectangle with cream cheese mixture; top with remaining dough. Cut into 12 (3 inch) squares; cut each square in half diagonally. Place on ungreased cookie sheet. Bake at 450 degrees for 12-15 minutes or until lightly browned. Drizzle with honey, if desired.



SCOTTISH BLUEBERRY SCONES

1 3/4 c. unbleached flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3 oz. cream cheese
1/2 c. milk
1 egg yolk, beaten with 1 tbsp. milk
1/2 c. sugar
2 tbsp. butter
1 c. blueberries
Vegetable shortening

Heat oven to 425 degrees. Use metal blade in dry food processor. Add flour, baking powder, salt, sugar, cream cheese and butter to machine. Process until cream cheese and butter completely disappear. Add milk and mix with 1/2 second pulses until dough begins to clump. Remove blade and stir blueberries into dough. Divide dough into 8 equal pieces. Coat baking sheet lightly with shortening. Pat each piece of dough into a 4" diameter cushion. Transfer to baking sheet, brush tops with egg glaze.
Bake 20 minutes or until tops are golden brown. Serve as tea cakes with cream or for breakfast, warm and slathered with butter. Bake on middle rack of oven.