Servings: 10 scones

1½ C flour 1½ C flour
½ C stone ground cornmeal ½ C stone ground cornmeal
2 T sugar 2 T sugar
1 t baking powder 1 t baking powder
1 t baking soda 1 t baking soda
¼ t salt ¼ t salt
2 T butter cut in small pieces and chilled 2 T butter cut in small pieces and chilled
¼ C raising (soaked in water or rum) ¼ C raising (soaked in water or rum)
¾ C nonfat buttermilk ¾ C nonfat buttermilk

Prehat oven to 375°. Line baking sheet with parchment paper.
Combine dry ingredients in large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in raisins. Make a well in center of mixture and add buttermilk, stirring just until dry ingredients are moistened and no dry spots.
Turn dough out onto lightly floured surface and knead 5 times. Roll into an 8-inch circle and cut into 10 wedges. Arrange wedges about ¼" apart in circle pattern on baking sheet covered with sheet of parchment paper. Bake for 18 minutes and golden in color. Serve warm.