Buttermilk Raisin Scones

Preheat the oven to 425 degrees F. Lightly oil a baking sheet.

In a large bowl, sift the flour, baking powder, and salt together. Add the sugar. Cut in the butter with a pastry blender or fork until the pieces are the size of peas. Toss in the raisins.

In a small bowl, combine the egg and buttermilk.

Make a well in the dry ingredients and add the egg-milk mixture, stirring until combined. Do not overmix.

Turn the mixture onto a floured board and, with floured hands, pat the dough out into a rectangular shape about 1 inch thick. Cut the dough into 3 strips and divide each strip into 3 triangle shapes.

Place the scones about 2 inches apart on the baking sheet and bake for approximately 15 to 20 minutes, or until the tops are slightly golden.