Raisin Scones

2 cups flour
2 tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
½ cup margarine, cut into chunks
1 cup SunMaid® Raisins
¾ cup buttermilk
1 egg white, lightly beaten for glaze
Sugar for glaze

In large bowl, combine flour, 2 tbsp. sugar, baking powder, soda, salt and
nutmeg. Cut in margarine until mixture resembles coarse meal. Mix in
raisins, then mix in buttermilk with fork. Gather dough into ball and knead on lightly floured board about 2 minutes. Roll or pat dough out ¾” thick.

With sharp knife, cut into 3” triangles. Space apart on greased baking sheets. Brush tops with egg white; sprinkle with sugar. Bake at 425° for 15 minutes or until nicely browned. Serve warm with butter or jam.

Makes about 1 dozen scones