This is one of the tastiest scones, so good with cream cheese and jam, or a few fresh sliced strawberries and chopped walnuts. It is not prepared with the traditional ingredients, but the end result is truly marvelous. Raisins can be substituted with black currants or dried apricots. Walnuts can be substituted with pecans.

2 cups flour
2 teaspoons baking powder
2/3 cup sugar
1/3 cup butter

1/2 cup raisins
1/4 cup chopped walnuts

2 eggs
1/2 cup sour cream
1 teaspoon vanilla

Beat together first 4 ingredients until mixture resembles coarse meal. Beat in raisins and walnuts. Beat together eggs, sour cream and vanilla until blended and add, all at once, to flour mixture. Beat just until blended. Do not overbeat.

Spread batter ( it will be very thick) into a greased 10-inch springform pan and sprinkle top with 1 teaspoon sugar (optional, but nice). Bake in a 350° oven for 25 to 30 minutes, to until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan. When cool, remove from pan and cut into wedges to serve. Serves 8.

Devonshire-Style Cream

8 ounces cream cheese, softened
1/4 cup cream
1/4 cup sour cream
2 tablespoons sifted powdered sugar
1/2 teaspoon vanilla

Beat cream cheese until light and fluffy. Beat in the remaining ingredients until blended. Place mixture in a bowl, cover securely with plastic wrap and refrigerate for 4 to 6 hours. Overnight is good, too. Yields 1 1/2 cups.

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