1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar
1 stick (quarter pound) corn oil butter
1 c. uncooked oatmeal
1/2 c. raisins
1/3 c. buttermilk

Preheat oven to 375 degrees. Mix thoroughly dry ingredients flour through sugar. Add butter to dry mixture and work in butter with pastry cutter or two knives until dough has the texture of oatmeal. Stir in oatmeal and raisins. Add the buttermilk, mixing enough to moisten the dry mixture, turn out onto a floured working surface and knead lightly for only 7-8 turns.

Roll out or pat the dough out into a circle about 7 inches in diameter. Then cut into 8 equal size wedges. Transfer these wedges to an ungreased baking sheet. Bake in preheated 375 degree oven for 15 minutes or until slightly brown on top edges.

Hint: Low fat milk with a small amount of cider vinegar can be substituted for buttermilk. Instead of wedge shape scones, one can cut out round scones with an inverted glass.