4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
6 tbsp. butter (3/4 stick)
1 1/2 c. dark seedless raisins
2 lg. eggs
1 1/2 c. buttermilk

Heat oven to 350 degrees. Grease 2 quart round casserole.

In large bowl mix first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins.

In cup beat eggs slightly remove 1 tablespoon of beaten egg and reserve.

Stir buttermilk and remaining beaten eggs into flour mixture just until flour is moistened. Turn dough onto floured surface. Knead 8-10 strokes to mix. Shape dough into ball. Place in casserole.

In center of ball cut 4 inch cross about 1/4 inch deep. Brush dough with reserved egg. Bake scone 45 minutes. Cover with foil and continue baking 25-30 minutes until toothpick comes out clean.

Cool in casserole 10 minutes. Remove and continue cooling on wire rack.