All purpose flour - 2 1/4 cups
Salt - 1/2 teaspoon
Baking powder - 1 1/2 teaspoons
Baking Soda - 1/2 teaspoon
Sugar - 2 tablespoons
Golden raisins - 1 cup
1 egg - beaten well
Butter - 1/2 cup, cut in small cubes
Buttermilk - 1 cup

Sift together the flour, baking powder, baking soda, salt, and sugar. "Cut" the butter into the dry ingredients using two dinner or steak knives (sharp knives work best). Keep mixing until the mixture resembles coarsely ground meal.
Add the raisins and buttermilk. Stir quickly with a fork until the dough is soft and slightly sticky.

The next step is best performed with your hands. Dust your hands with flour and form the dough into a ball on a floured board. Knead gently about ten times. Flatten the dough into a 1" thick sheet.

Cut 2-inch circles of dough with a cookie cutter or a small drinking glass. "Paint" the circles of dough with the beaten egg, then bake for 12-15 minutes in a preheated 425°F oven. The scones are done when they have a light golden color.

Scones are best served warm, with Devonshire cream (available in many supermarkets) and preserves (usually strawberry or raspberry).