Ingredients

　　3 cups all-purpose flour

　　1 tablespoon baking powder

　　1 cup (2 sticks) unsalted butter, at room temperature

　　1/4 cup, plus 2 tablespoons sugar

　　3 large eggs

　　1/3 cup buttermilk

　　1/2 cup raisins

　　Preheat the oven to 350 degrees. Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, one at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 30 minutes. Serve the scones warm, with softened butter and preserves.

　　Paula Deen's Kitchen Classics