Heat oven to 375 F. Put flour, baking powder, baking soda, nutmeg and salt into a large bowl. Whisk to mix well. Add butter and mix in with a pastry blender, fork or rub in with fingers until the mixture looks like fine granules. Add raisins and sugar. Toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whisk with a folk to blend. Pour over the flour mixture and stir with a wood spoon until a soft dough forms.
Turn out dough onto a lightly floured surface and knead 10 to 12 times. Cut dough in half. Knead each half briefly into a ball. Turn smooth side up and pat into a 6-inch circle. Cut into six wedges, but do not separate wedges.
With a pancake turner, carefully transfer 2 cut circles, one at a time, onto an ungreased cookie sheet. If necessary, reshape circles so that the wedges in each circle are toching (this keeps the raisins from burning).In a small bowl, beat egg white with a folk until broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar.
Bake 18 to 22 minutes, until medium brown. Remove from cookie sheet and cool on a wire rack. After five minutes, cover loosely with a tea towel. Cool completely and serve.
Makes 12 scones.
Copyright Gannett News Service, Courier-Post, Uppity Biscuit
Formatted for MasterCook by Christopher Senn 06-20-1999
Per Serving (excluding unknown items): 201 Calories; 9g Fat (37.3% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 247mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 77 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.6mg||12 %|
|Sodium 139.4mg||5 %|
|Potassium 260.6mg||7 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 43.1g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Calories per serving: 261