Raisin Scones

Ingredients

• 2 cups all-purpose flour
• 4 Tbsp. sugar, divided
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 5 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks
• 2 eggs
• 1/2 cup sour cream
• 3 Tbsp. milk
• 1/3 cup raisins

Directions

1. Preheat oven to 425°.
2. Combine flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl. Cut in I Can't Believe It's Not Butter!® All Purpose Sticks with pastry blender or two knives until mixture is size of small peas. Separate 1 egg and reserve egg white. Stir in 1 egg, 1 egg yolk, sour cream and milk until soft dough forms. Stir in raisins.
3. Knead dough on lightly floured surface with floured hands until dough becomes a smooth ball. Shape dough into 9-inch circle. Cut dough with floured knife into 8 pie-shaped wedges. Arrange wedges on baking sheet about 2 inches apart. Brush tops with lightly beaten reserved egg white, then sprinkle with remaining 1 tablespoon sugar.
4. Bake 12 minutes or until golden. Cool 5 minutes on wire rack. Serve warm or remove from sheet and cool completely.