Hot Raisin Scones

• 2 c. flour (all-purpose)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 Tbsp. sugar
• 1 tsp. grated lemon rind
• 1/2 c. cold butter or margarine
• 1/2 c. raisins
• 3/4 c. buttermilk

1. Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly.
2. Add raisins, tossing lightly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 6 times.
3. Divide dough in half.
4. Shape each portion into a 7-inch circle on an ungreased cookie sheet; cut each circle into 6 wedges.
5. Bake at 425u0b0 for 10 minutes.
6. Cool on wire racks.
7. Place scones on 2 (8-inch) cake boards; wrap with heavy-duty plastic wrap.
8. Freeze up to 1 month.
9. Yield:
10. 6 scones.
11. Good with jelly, jams, honey.

flour, baking powder, baking soda, salt, sugar, lemon rind, cold butter, raisins, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808769 (may not work)