Buttermilk Raisin Scones

The buttermilk provides a subtle tang and a very tender crumb.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 1⁄3 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 6  tablespoons  chilled butter, cut into pieces
• 2⁄3 cup buttermilk
• 2  large eggs
• 1 1⁄2 teaspoons vanilla extract
• 4  tablespoons golden raisins, plumped in hot water for 15 minutes, drained, patted dry

Directions

1. Preheat oven to 330 degrees F.
2. Grease large cookie sheet.
3. Mix first 5 ingredients in large bowl.
4. Add butter and rub with fingertips until mixture resembles fine meal.
5. Whisk buttermilk, eggs and vanilla in medium bowl to blend.
6. Gradually add to flour mixture along with raisins and stir until moist clumps form.
7. Turn dough out onto lightly-floured surface.
8. Knead 4 times to blend.
9. Transfer to prepared cookie sheet and press into 8 inch round.
10. Using small, sharp knife, score dough into 8 wedges.
11. Bake until golden-brown and tester comes out clean, about 25 minutes.
12. Cool slightly.
13. Re-cut.