Lori Leckman's Buttermilk Scones

• 1 pound all-purpose flour
• 5 teaspoons baking powder
• 2 ounces sugar
• 4 ounces sweet butter
• 3 whole eggs
• 5 ounces golden raisins
• 1/2 pint buttermilk (or enough to form a sticky but manageable dough)

1. Preheat oven to 420 degrees.
2. Mix flour with baking powder and sugar.
3. Rub butter into the flour until it forms the texture of fine bread crumbs (this can be done in a food processor).
4. Beat eggs lightly.
5. Place dry mixture in a mixing bowl and form a well in the center.
6. Pour all but 2 tablespoons of the eggs and 1/4 pint of buttermilk into the well.
7. Add the raisins and mix thoroughly, adding more buttermilk if needed to form a sticky but homogenous dough that can be kneaded lightly on a floured board.
8. Knead dough lightly on a floured board, and roll out into a rectangular shape, approximately one-inch thick.
9. Cut dough into roughly two-inch squares.
10. Place squares on a well-greased baking sheet.
11. Brush with remaining eggs and bake for 20 to 30 minutes, or until scones have puffed and are golden.

flour, baking powder, sugar, sweet butter, eggs, golden raisins, buttermilk

Taken from cooking.nytimes.com/recipes/2485 (may not work)