2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter
1/2 c. buttermilk
1 large egg
1/2 c. raisins (optional)

Heat oven to 425°F. Sift flour, baking powder, soda and salt in bowl and stir. Add butter and cut in with a pastry blender. Mix in raisins. Measure buttermilk in a 1-cup measure and beat egg in. Add to flour mixture all at once. Mix with a fork until mixture clings together. Form the dough into a ball and turn out onto a lightly floured surface and knead gently until smooth, not more than 5 turns of the dough. Roll out dough 1/2-inch thick and cut out with 2-inch biscuit cutter dipped in flour. Place on baking sheet about 1-inch apart. Brush tops of scones lightly with milk and sprinkle with sugar.

Bake 10 minutes until golden brown.