Stephanie's Raisin Scones

• 2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg ground
• 8 tablespoons butter cold unsalted, cut up
• 1 cup raisins, seedless
• 2 tablespoons sugar
• 1 large egg yolks
• 3/4 cup buttermilk or yogurt, plain
• 1 large egg whites
• 1 x sugar for sprinkling

1. Heat oven to 375F (190C).
2. Put flour, baking powder, soda, nutmeg, and salt into a large bowl.
3. Stir to mix well.
4. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
5. Add raisins and sugar; toss to distribute evenly.
6. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend.
7. Pour over the flour mixture and stir with a fork until a soft dough forms.
8. Turn out dough onto a lightly floured surface and give 10 to 12 kneads.
9. Cut dough in half.
10. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle.
11. Cut in 6 wedges, but do not separate wedges.
12. In a small bowl, beat the egg white with a fork until just broken up.
13. Brush to top of each scone with the egg white, and sprinkle lightly with sugar.
14. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet.
15. If necessary, reshape circles so that the 6 wedges in each are touching.
16. This will keep the raisins from burning.
17. Bake 18 to 22 minutes or until medium brown.
18. Cool on a wire rack.
19. After 5 minutes pull the wedges apart and cover loosely with a dish towel.

flour, baking powder, baking soda, nutmeg ground, butter cold unsalted, raisins, sugar, egg yolks, buttermilk, egg whites, sugar

Taken from recipeland.com/recipe/v/stephanies-raisin-scones-4741 (may not work)