Buttermilk Raisin Scones

2 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) chilled cubed unsalted or sweet butter
1 large egg
1/2 cup buttermilk (or yogurt watered down with milk, totaling to 1/2 cup)
1-1/2 teaspoons vanilla extract
2/3 cup raisins

Preheat oven to 400 degreesF

Use baking sheet, ungreased, and a food processor with an S-blade.
Mix first four dry ingredients in a food processor. Add butter to the food processor and pulse until mixture resembles coarse meal.
In a liquid measuring cup, pour in the buttermilk, beat in the egg and the vanilla; pour the mixture into the food processor.
Pulse the processor just until the dough starts to form; add raisins, then pulse a couple of times more.
On a well-floured surface, knead the dough a few times. Evenly divide the dough into 2 balls. Pat each ball into a 1/2" thick round; slice or cut each round into 6-8 wedges.
Bake 12-15 minutes or until tops are golden brown.

Recipe Summary:
Yield: 12-16 scones
Cook Time: 12-15 minutes

Other recipes by Chanticleer B&B Inn:
Almond Pear Clafouti

Recipe Provided By:
Chanticleer B&B Inn
Ashland, OR

Ashland Bed and Breakfast Inns