3 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt

1 cup whole buttermilk
1 1/2 sticks cold unsalted butter
1/2 cup jumbo raisins, or cranraisins, dried blueberries, or dried cherries.

Sift the first five ingredients together in mixing bowl and then add the butter which has been cut up in small pieces. Use pastry cutter to mix and cut in the butter until it resembles oatmeal.
Turn mixer on to a slow speed and add the whole buttermilk.
Increase speed of mixer and add the dried fruit/berries continue to mix until the dough forms a ball.
Remove from mixer and place on floured cutting board. Knead together and form into a flat circle about eight inches in diameter.
Using a sharp knife cut the dough into four (4) pieces like cutting a pie.
Knead each piece, one at a time, forming into a circle about 1/2 inch thick. Cut that circle in half and each half into another half.
Do the same to the other three pieces and you will have twelve (12) pie shaped pieces.
You can then place on a parchment paper lined cookie sheet and place in freezer until frozen. Then place in a zip lock freezer bag until ready to bake.
To bake, preheat oven to 425 degrees. Remove from freezer and place as few or many as you need on parchment paper lined cookie sheet into the preheated oven for 13-15 minutes until just slightly brown.
Test by using inserting a toothpick into the scone. If clean when pulled out they are ready. If not leave in oven a minute longer.
Enjoy warm or at room temperature.

Recipe Summary:

Other recipes by Cadiz Street B&B:
Baked Caramel French Toast With Toasted Pecans, Whipped Cream And Berries.
New England Scrambled Egg Popovers With Sharp White Cheddar Cheese And Herbs

Recipe Provided By:
Cadiz Street B&B
Princeton, KY

Princeton Bed and Breakfast Inns