Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | All purpose flour |
| ¼ cup | Wheat germ |
| 1 tablespoon | Sugar |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| ⅓ cup | Golden or dark raisins |
| ¾ cup | Plus 1 T buttermilk |
| ½ teaspoon | Baking soda |
| 2 tablespoons | (1/4 stick) unsalted butter, melted, cooled |
Preheat oven to 350'F. Lighdy butter heavy large baking sheet. Combine first 5 ingredients in bowl. Add raisins; toss to coat. Mix ¼ C buttermilk and baking soda in cup. Add buttermilk mixture and butter to dry ingredients; stir until just blended (do not overmix). Gather dough together, adding 1 T buttermilk to moisten any dry particles.
Transfer dough to lightly floured surface; shape into round. Using rolling pin, flatten dough to 7-inch-diameter round. Transfer to prepared baking sheet. Cut round into 8 wedges; leave wedges in place. Bake scones 15 minutes. Increase oven temperature to 450'F; bake until scones are light golden, about 8 minutes more. Serve warm.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>