The raisins in these scones add extra sweetness, and the caraway adds a perfect complementary flavor. Inspired by a favorite Irish Soda Bread enjoyed at La Farine Bakery in Oakland, CA. For variety, substitute dried cranberries for the raisins, and 1/2 c. chopped walnuts in place of the caraway seeds.

Ingredients:

• 2 c. flour (or use part fine corn meal for more texture)
• 2 TBS. sugar, plus extra for sprinkling on top
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. saltgrated peel of 1 lemon (or orange)
• 1/2 c. cold butter, sliced
• 1/2 c. raisins (or dried cranberries)
• Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts)
• 3/4 c. buttermilk (plus extra for sprinkling on top)
  

Process in food processor until mixed: > 2 c. flour (or use part fine corn meal for more texture) > 2 TBS. sugar > 2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > grated peel of 1 lemon (or orange)

Add, then process until it resembles coarse meal: > 1/2 c. cold butter, sliced

Last, add and pulse-mix just until blended: > 1/2 c. raisins (or other dried fruit) > Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts) > 3/4 c. buttermilk

Roll out (or pat out), on floured board, into approximately a 9 x 13" rectangle (about 3/4" thick). Spread lightly with extra buttermilk; sprinkle w/ about 2 TBS. sugar. Cut  into 6 squares, cutting through squares to make triangles. Bake on greased sheet, 1" apart. Bake 10-15 minutes at 425 degrees. Makes 12 scones.