Hazelnut Raisin Scones

2 cups flour

2 teaspoons baking powder

1/2 cup sugar

1/3 cup butter

2 eggs

1/4 cup milk

1/2 cup chopped hazelnuts

1/2 cup raisins

Cook's note: You may substitute other nuts or dried cranberries or dried cherries.

Combine dry ingredients. Cut butter in until crumbly. Mix eggs and milk together and add to dry ingredients. Mix until just blended. Add nuts and raisins. Gather dough into a ball and turn onto a lightly floured board. Cut into 16 pieces. Shape each into a ball and place on ungreased baking sheet. Use a sharp knife to slash an "X" into the top of each scone. Bake at 375 degrees for 12 to 18 minutes or until light golden.

Yield: 16 scones