Polish Raisin Scones

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, baking soda, and nutmeg in a large bowl, mixing well to distribute the leavening agents evenly.

Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

Stir the raisins into the flour mixture, ensuring they are evenly distributed throughout.

Pour the buttermilk into a small bowl and beat the egg white lightly, then add it to the buttermilk. Stir the buttermilk mixture into the dry ingredients until just combined—do not overmix.

Turn the dough onto a lightly floured surface and gently knead 4–5 times until the dough just comes together. Pat or roll the dough into a ¾-inch thick round.

Cut the dough into 8 wedges (like a pie) or use a biscuit cutter to cut into individual scones, then place them on the prepared baking sheet.

Lightly brush the tops of the scones with the remaining beaten egg white and sprinkle with additional sugar.

Bake for 15–18 minutes until the scones are light golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and cool on a wire rack for 5 minutes before serving warm.