Stephanie's Raisin Scones

1. 1. Heat oven to 375F.
2. Put flour, baking powder, soda, nutmeg, and salt into a large bowl.
3. Stiri to mix well.
4. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
5. Add raisins and sugar; toss to distribute evenly.
6. 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend.
7. Pour over the flour mixture and stir with a fork until a soft dough forms.
8. 3. Turn out dough onto a lightly floured surface and give 10-12 kneads.
9. Cut dough in half.
10. Kneadi each half briefly into a ball; turn smooth side up and pat into a 6 inch circle.
11. Cut ini 6 wedges, but do not separate wedges.
12. 4. In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar.
13. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet.
14. If necessary, reshape circles so that the 6 wedges in each are touching.
15. This will keep the raisins from burning.
16. 5. Bakei 18-22 minutes or until medium brown.
17. Cool on a wire rack.
18. After 5 minutes pull the wedges apart and cover loosely with a dish towel.
19. Note: Eggi white and sugar can be added before freezing the unbaked scones.
20. VARIATION: Coarse Whole-Wheati Raisini Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the flour mixture.
21. Omit nutmeg.