Serves: 5
Total Calories: 457
Preheat oven to 375°. In a food processor, combine flour, baking soda, baking powder, nutmeg, and salt. Add butter in small pieces, mixing until it's a grainy cornmeal consistency. Remove and put in a bowl.
Whip together egg yolk and buttermilk. Add sugar and raisins. Add this to flour mixture. Knead 10–12 times. It will be very sticky, so flour hands well. Flatten into a mound 6 inches in diameter. Cut into wedges. It will yield 6 nice-size scones. Scoop onto cookie sheet. Bake 20–25 minutes or until golden brown.
This Breakfast Scones recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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