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Raisin Pecan Scones
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, cubed
3/4 cup chopped pecans
1/2 cup raisins
3/4 cup buttermilk
Topping:
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons chopped walnuts
In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Add the nuts and the raisins. Using a fork, mix in the buttermilk.
Gather the dough into a ball and knead for about 2 minutes on lightly floured board. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with buttermilk and sprinkle with sugar and nuts.
Bake in center of 425 degree F oven for 15-20 minutes or until golden brown.
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