Raisin Scones

• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1 pinch salt
• 8 tablespoons chilled unsalted butter, cut into small pieces
• 1/2 cup raisins (optional)
• 1 egg, beaten
• 1/2 cup buttermilk (approximately)
• glaze
• 1 egg yolk
• 1 tablespoon lukewarm water

1. Preheat oven to 425 degrees.
2. Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.
3. Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).
4. Add the raisins, beaten egg, and enough buttermilk to make a soft dough.
5. Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.
6. Roll out to a 1/2 inch thickness.
7. Cut the dough into 8 thick wedges with a sharp knife.
8. Place the scones on 2 greased baking sheets, leaving a 1/2 inch space around each one.
9. To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick).
10. Bake for 12 - 15 minutes, or until golden brown.

flour, baking soda, cream of tartar, salt, butter, raisins, egg, buttermilk, glaze, egg yolk, water

Taken from www.food.com/recipe/raisin-scones-169845 (may not work)