Colorful Cauliflower Salad

• 1 c. cauliflower, cut into very small flowerets
• 1/2 c. thinly sliced radishes or red pepper
• 1/2 c. coarsely shredded carrots
• 1 Tbsp. vegetable oil
• 1 tsp. wine vinegar
• 1 Tbsp. water
• 1 tsp. Dijon mustard
• 2 tsp. dried chives
• 1 tsp. sugar
• 1/16 tsp. garlic powder
• favorite lettuce
• 3 1/3 c. unbleached flour
• 4 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/2 c. coarsely chopped walnuts (optional)
• 3/4 c. buttermilk
• 1 stick chilled butter, cut into pieces
• 1/2 c. raisins or currants
• 3 eggs, slightly beaten

1. Preheat oven to 425u0b0.
2. Lightly grease a large baking sheet.
3. In a large bowl, stir together the flour, sugar, baking powder and salt.
4. In a small bowl, stir eggs and buttermilk; set aside.
5. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Stir in the raisins and walnuts. Make a well in the center and pour in egg/buttermilk mixture.
7. Stir until just combined.
8. Flour a counter or work surface; add the dough and knead a few strokes to evenly distribute the ingredients (it will be sticky).
9. Flour the surface of the dough and pat out into a rectangle.
10. Using a cleaver or knife, cut the scones into 3-inch squares and place on baking sheet.
11. The scones should not touch, but they can be close (1-inch apart).
12. They will expand when baked, but are easily separated.
13. Bake for 15 to 18 minutes until lightly browned.
14. Remove from pan and place on a cooling rack. They may be eaten hot or cold with butter or preserves.
15. They are just as good the next day; reheat and enjoy.

cauliflower, red pepper, carrots, vegetable oil, wine vinegar, water, mustard, chives, sugar, garlic powder, favorite lettuce, flour, sugar, baking powder, salt, walnuts, buttermilk, butter, raisins, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436539 (may not work)