Strawberry-raisin Scone Bake

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