Raisin Scones

Instructions

1. Preheat oven to 375°.
2. Put flour, baking powder, baking soda, nutmeg, and salt into a large bowl; stir to mix well.
3. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
4. Add raisins and sugar; toss to distribute evenly.
5. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend.
6. Pour over the flour mixture and stir wit a fork until a soft dough forms.
7. Turn out dough onto a lightly floured surface and give 10 to 12 kneads.
8. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6" circle. Cut into 6 wedges, but do not separate wedges.
9. In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar.
10. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. IF necessary reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning
11. Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel
12. Whole-Wheat-Raisin Scone Variation: Replace 1 cup all-purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the flour mixture. Omit nutmeg.