Raisin Scones - cooking recipe

Ingredients

3 3/4 cups all-purpose flour
8 teaspoons baking powder (8 teaspoons is correct)
1 dash salt
1/2 cup fine sugar
1/2 cup butter, chilled
1/2 cup shortening, chilled
1 cup dark seedless raisins (presoaked in boiling water and drained)
2 large eggs, lightly beaten
1 cup evaporated milk (not skim)
fine sugar, for sprinkling

Preparation

In a large bowl stir together flour, baking powder, salt and sugar.
With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
Stir in drained raisins.
Combine eggs with evaporated milk.
Add all but about 4 tablespoons of liquid to the flour mixture.
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.
Cover and set aside for 5 minutes.
Meanwhile preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper or lightly greased aluminum foil.
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.).
Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
Bake at 425 degrees Fahrenheit for 10 minutes.
Lower temperature to 350 degrees Fahrenheit.
Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
Enjoy piping hot with butter or at room temperature.
Best if eaten with 1 or 2 days.