Title: Raisin scones
 Categories: Scones, Ceideburg 2
      Yield: 1 Servings
 
    1/2 ts Saffron Threads
    3/4 c  Buttermilk (180ml)
      2 c  Whole wheat flour (260g)
      6 tb Butter, in pieces (75g)
      4 ts Baking powder
    1/2 ts Salt
      1 tb Lemon juice
      2 tb Sugar
    1/2 ts Ground cumin
    1/2 c  Raisins (120g)
        g  Zest of one large orange
 
  Cumin and saffron combine here with raisins to make a heavenly
  version of this popular breakfast bread.
  
  Steep saffron in lemon juice for 20 minutes.  Sift together dry
  ingredients.  Cut butter into flour coarsely.  Add raisins and zest,
  mix well.  Add saffron to milk, mix well, then add to flour to form
  dough.
  
  Before lifting dough from work bowl, flour a surface large enough to
  make about a 9-inch circle.  Preheat oven to 450F (232C).  With a
  floured knife blade, cut the dough into 8 wedges.  Transfer the dough
  onto a greased cookie sheet and bake for 15 to 20 minutes until
  browned and cooked through.  Serve warm.