Recipe: Buttermilk Scones

Makes 4 scones

- 2 cups unbleached flour

- 4 tablespoons sugar, divided

- 2 teaspoons baking powder

- ¼ teaspoon baking soda

- ½ cup cold butter, cut into small pieces

- 1/3 cup raisins

- 1 tablespoon grated orange zest

- ½ cup buttermilk

1. In a large mixing bowl, combine flour, 3 tablespoons sugar, baking powder and baking soda. Add butter. Rub with your fingers or with a pastry blender to form fine crumbs. Stir in raisins and orange zest.

2. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork until the dough holds together.

3. Pat the dough into a ball and knead on a lightly floured board for 5 or 6 turns. Divide dough into two parts and shape each half into a smooth ball. Flatten each ball slightly into a 5-inch circle, and cut in half. Place the four semicircles on an ungreased baking sheet, with halves facing each other to form two rounds. Sprinkle with remaining 1 tablespoon sugar.

4. Bake in a preheated 375-degree oven for 10 minutes. The scone halves should puff up and touch on their cut edges. With a sharp knife, quickly slash a cross ½ -inch deep across the tops of the scones. Return to the oven and bake about 20 minutes longer, until golden brown.

Note: Scones are great served with a honey-butter mixture and raspberry preserves.

From the Alice Bay Bed and Breakfast