Buttermilk Scones

1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1 teaspoon baking soda
1/4 cup butter
1/3 cup buttermilk
3 tablespoons raisins or dried currants
1/4 teaspoon grated lemon or orange peel
1/8 teaspoon ground cinnamon

In a bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms.

Turn onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick.

Score the top, making six wedges. Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Break into wedges. Serve warm. Makes 6 scones.