Step 1: Stir the saffron and sugar into the hot milk until the saffron is dissolved and milk is golden colored.
Step 2: In a bowl sift the dry ingredients (flour - salt).
Step 3: Cut in the butter and stir in the raisins.
Step 4: Stir in milk mixture, stirring until a stiff dough forms.
Step 5: Turn dough out onto a floured board and knead until dough is smooth, divide into two parts.
Step 6: Shape each section into a flat round loaf about 6 inches in diameter and 3/4 inch thick. Place on a cookie sheet; cut each loaf into quarters and sprinkle with sugar. Separate wedges slightly and then bake in a 375 degree F oven for 20-25 minutes or until scones are lightly browned.
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