Rubin Scones

Preheat oven to 375°.

2 cups – flour
2 tsp. – baking powder
½ tsp. – baking soda
½ tsp. – nutmeg
½ tsp. – salt

Mix and sift the above ingredients well.

4 oz. – unsalted butter (leave out ½ tsp. of salt if using salted butter)
½ cup – raisins or chocolate chips
4 T. – sugar
1 egg – separate egg yolk from egg white
¾ cup – buttermilk (3/4 cup milk and 2 tsp. vinegar)

Cube butter and work into the dry mixture. Stir in raisins and sugar. Whisk together egg yolk and buttermilk and stir into mixture. Turn out dough on floured surface and knead 10-12 times. Cut in half and pat each half into 6 inch circle. Slice the circle into 6 wedges. Beat egg white and brush it on the scones. Bake for 18-22 minutes until lightly brown!