2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, chilled and cut up
1 c. raisins
2 tbsp. granulated sugar
Yolk of 1 lg. egg
3/4 c. buttermilk or plain yogurt
1 large egg white
more sugar for sprinkling

Heat oven to 375 degrees. Put flour, baking powder, baking soda, nutmeg and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.

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

Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half.

Knead each half half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate wedges.

In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar.

With a pancake turner, carefully transfer the two cut circles into an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. (This will keep the raisins from burning.)

Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel.

Note: Egg white and sugar can be added before freezing the unbaked scones.

COARSE WHOLE WHEAT RAISIN SCONES:

Replace 1 cup all purpose flour with 1 cup whole wheat flour, and add 1/2 cup bran meal to the flour mixture. Omit nutmeg.