3 ¼ c. flour
½ c. sugar
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Mix all the dry ingredients together and then add
1 c. buttermilk
¾ c. butter (softened but not melted)
For cinnamon chip scones mix in 1 c. cinnamon chips
For raspberry white chocolate scones add 1 c. white chocolate chips and about 1/3 to 1/2 c. fresh raspberries (the raspberries make the dough really sticky and messy so they are a bit more difficult to mix in)
Divide the dough into two balls and then form them into 7 in. circles. Coat the top with melted butter and sprinkle generously with raw cane sugar. Cut each of the circles into 8 and place them on ungreased cookie sheet. They do expand while baking so space them out a bit!
Bake at 425 for 10-14 min.
NOTE: I didn't even get one of these. They were so good that all 90 were eaten!