Walnut Raisin Scones

In large bowl combine flour, sugar, baking powder, soda, salt and lemon peel. 

With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.  Mix in all but 2 tablespoons of the nuts and the raisins, then mix in buttermilk with fork.  Gather into ball and knead for about 2 minutes on lightly floured board.  Roll or pat out ¾ inch thick. 

With chef’s knife cut into 3-inch triangles.  Place, space 1 inch apart, on greased baking sheets. 

Brush tops with buttermilk; sprinkle with sugar and the remaining nuts.  Bake in center of 425F oven about 15 minutes until nicely browned. 

Serve warm with butter or jam.