sugar for sprinkling (large crystal sugar if available)

Preheat oven to 425 F.

Plump raisins in hot water for five minutes. Drain well and set aside.

Mix flours, sugar, baking powder, baking soda, salt and citrus zests with a whisk. Break in butter to form a mealy, crumbly mixture. Stir in buttermilk and mix dough lightly with a fork until it can be gathered into a shaggy mass. Knead on a lightly floured board, briefly (10-15 seconds). Pat or roll to a thickness of 1/2 inch. Cut into rounds, wedges or squares.

Place on an un-greased baking sheet. Brush each scone with the lemon juice and sprinkle generously with sugar. Place scones in oven and reduce heat to 400 F. Bake until tops are lightly golden - about 15 minutes.

About 15 scones.

Spreads

Must haves to top off your scones.

Lemon Curd

Grated rind and juice of 3 lemons

2 lg. Or 3 small eggs

4 oz Butter (1 stick)

1 cup Sugar

Wash lemons and grate them rind finely. Place the lemon juice, grated rind, butter & sugar in a bowl set over a saucepan of hot water. Stir until the butter has melted and sugar dissolves.

Beat the eggs in a separate basin and add slowly to the lemon mixture, stirring all the time with a wooden spoon. Transfer to a saucepan and cook, stirring occasionally, until the curd thickens and coats the back of the spoon. Pour into warm jars, cover.

Mock Devonshire Cream

� cup heavy cream or 8 oz. softened cream cheese

2-tablespoons confectioners' sugar

� cup sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. (If you are using cream cheese, just stir together with sugar.) Fold in sour cream and blend.

Clotted Cream

2 cups pasteurized heavy cream

Turn the oven to warm. Pour the cream into a shallow pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.) Carefully remove it and let cool. Take care not to shake the pan or move it while the cream is cooling. With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind. The cream will have a yellow skin and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon if you like.

Store it in the refrigerator but serve at room temperature. Use the residue in baking or soups.

Makes about 1 cup of clotted cream.