2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. butter
1 c. raisins
2 tbsp. sugar
1 egg, separated
3/4 c. buttermilk or plain yogurt
Sugar

In a large bowl combine the flour, baking powder, baking soda, nutmeg and salt. Mix well. Add the butter and cut into the dry ingredients with a pastry blender until the mixture resembles fine granules. Add the raisins and sugar, and toss well.

Add the egg yolk to the buttermilk and whisk with a fork to blend. Pour the egg mixture over the flour mixture and stir with a fork until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead well. Cut the dough in half and knead each half briefly into a ball. Turn smooth side up and pat into 6-inch circles. Place on a cookie sheet. Score 6 wedges in the dough, but do not separated the wedges.

In a small bowl beat the egg white with a fork just until broken up. Brush the scones with the egg white and sprinkle with sugar. Bake in a 375 degree oven for 18-22 minutes. These are great with marmalade. Serve 6.

VARIATIONS:

You may experiment with cinnamon, blueberries, currants, raspberries, etc.