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1
In a large bowl stir together flour, baking powder, salt and sugar.
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2
With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
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3
Stir in drained raisins.
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4
Combine eggs with evaporated milk.
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5
Add all but about 4 tablespoons of liquid to the flour mixture.
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6
With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth.
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7
Cover and set aside for 5 minutes.
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8
Meanwhile preheat oven to 425 degrees Fahrenheit.
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9
Line a baking sheet with parchment paper or lightly greased aluminum foil.
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10
Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.).
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11
Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
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12
Bake at 425 degrees Fahrenheit for 10 minutes.
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13
Lower temperature to 350 degrees Fahrenheit.
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14
Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
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15
Enjoy piping hot with butter or at room temperature.
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16
Best if eaten with 1 or 2 days.
