Yield: 8 servings
|1¾ cup||All purpose flour|
|¼ cup||Wheat germ|
|1 tablespoon||Baking powder|
|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>