Oats give these scones a unique taste. The wedge shape gives them a unique look.
Makes 8
Pre-heat the oven to 425. Sift together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture has a mealy appearance. Mix in the oats and raisins. Slowly mix in the milk. Turn the dough out onto a floured board. Knead briefly (1 minute). Roll out to an eight-inch circle that is 1/4-inch thick. Cut into 8 wedges. Bake on an ungreased cookie sheet for 12-15 minutes (or until golden brown). Serve warm with butter and honey.