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The Francis Malbone House Bed and Breakfast
Newport, Rhode Island
Combine flours, sugar, baking powder, baking soda, and salt in a medium bowl or in a food processor. Cut in the cold butter with a pastry blender or steel blade until the mixture resembles coarse cornmeal. Stir in the raisins by hand, then blend in the buttermilk one Tablespoon at a time, just until the mixture is moist enough to hold together. Preheat oven to 350 degrees. Pat the dough into a ball, flatten on a lightly floured board or pastry cloth, and roll into a circle about 1/4 inch thick. Cut with a floured knife into round, square or diamond shapes about 1/2 inch in diameter. Place on a lightly greased baking sheet and sprinkle with cinnamon sugar. Bake until golden brown, about 15 to 20 minutes.
Makes: about 12 scones
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