Sage and Raisin Scones

3 C. flour

1/4 C. sugar

2 1/2 t. baking powder

1/4 t. salt

1/8 C. minced sage leaves

12 T. butter (1 1/2 sticks)

1 C.  buttermilk

2/3 C. raisins

1 T. milk

1 t. cinnamon

3 T. powder sugar

Combine all dry ingredients with sage. Cut in pieces of butter with pastry blender to form coarse meal. With a fork, stir in buttermilk. Knead in raisins, squeezing dough together to form a ball. Roll dough on a floured breadboard to 1/2-inch thickens. Cut scones with biscuit cutter.

Cook on baking sheet 1 inch apart at 375° F. for 10 minutes. Combine milk, cinnamon and powdered sugar. Brush glaze on scones and bake another five minutes.