1 c  Unbleached a-p flour;*

           -*a-p=all-purpose flour
      1 c  Whole-wheat flour;

      1 ts Baking powder;

    1/2 ts Salt;

      4 tb Whipped butter;

           -(not me!! not on your life)
      1 c  Buttermilk;

    1/2 c  Golden raisins;

  Preheat oven to 400 degrees.  Coat a baking sheet with non-stick
  cooking spray.  In a medium-size bowl, sift dry ingredients together.
  Add butter, mixing into flour with your fingers.  Add buttermilk and
  knead to a soft dough.  Knead in raisins.  On a floured board, roll
  out dough to 1/2" thick.  Cut in 16 rounds. Place on a baking sheet
  and bake 15 to 20 minutes, until golden.  Makes 16 scones.
  Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
  CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
  would be to pooped to pop)
  Source: Light & Easy Diabetes Cuisine by Betty Marks
  Brought to you and your via Nancy O'Brion and her Meal-Master