This is a promo recipe clipped from a magazine and was published in 1993. Recipe is typed below along with a scanned copy.

Strawberry-Raisin Scone Bake

A dressed-up scone for brunches or special mornings.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
2 eggs, beaten
3/4 cup Sun-Maid Raisins
1/2 cup thick strawberry jam

Heat oven to 425°F. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake at 425°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings.