Recipe By : The Art of Quick Breads, Beth Hensperger
Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. Add the pine nuts and the raisins; toss to combine. In a small bowl, whisk together the eggs and buttermilk. Add to the dry mixture and stir until a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead about 6 times, just until the dough holds together. Divide into three equal portions and pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones about 1 inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden brown. Serve immediately.