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This recipe was given to me my by a co-worker about 20 years ago and has become a family favorite. My friend and I would each bake a scone on St. Patty's Day and take them to work for everyone to enjoy. Here is the recipe:

Irish Scone

4 cups all purpose Flour
Dash of Salt
3/4 cup granulated Sugar
1 1/2 cups Buttermilk
5 teaspoons Banking Powder
2 Eggs, well beaten
1 cup Raisins (I prefer golden) but any kind may be used
2 tablespoons Caraway Seed (optional) but my preference

Place dry ingredients in mixing bowl. Add buttermilk and well beaten eggs to center of dry ingredients and mix well by hand. Add raisins and caraway seed incorporating them lightly into batter. Bake at 350 degrees for 45 minutes in a heavy, greased 10-inch cast iron skillet or until nice and brown. Can be eaten plain, with butter or jam/jelly. Also freezes nicely if there is any leftover.

Kay from SE Corner of PA

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers