Sea Crest Buttermilk Scones

2 Cups all-purpose flour
1/3 Cup granulated sugar
1 ½ tsp. baking powder
½ tsp baking soda
¼ tsp salt
2/3 Cup raisins or craisins (optional)
6 Tablespoons unsalted butter, chilled
½ Cup buttermilk
1 large egg
1 ½ tsp vanilla extract

Preheat oven to 350º F.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors-fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the raisins, if desired.

With lightly floured hands, pat the dough into an 8-inch-diameter circle on an ungreased baking sheet. Bake 45 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of the scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.