Dry ingredients: 

• Mix the dry ingredients above together and then cut in 1 stick butter (softened).
• Next add raisins (12 oz. box).
• Make a well in the middle.  (This is made by pushing the dry mixture up the sides of the bowl so there is a hole in the middle of the bowl, leaving a place to add the liquid.)

Wet ingredients: 

• Beat 1 C buttermilk and 2 eggs together with a fork.
• Slowly add to the well in the dry ingredients, mixing in the sides and slowly sticking all together.
• You may have to add a little more buttermilk.
• Use your hands to gently stick it all together.
• Roll out on a floured board.  You can now either make an Irish bread or scones.

Scones:

• Scones are simply made by cutting circles out with a cookie cutter or a floured glass. 

Bread:

• Bread is formed into a large circle and a cross is cut into the bread.  (Blessing of the bread.)

Mom baked her bread on a black griddle.  She always heated the floured pan before adding the bread to it.

• Bake at 400 degree preheated oven for 10 minutes and then turn oven down to 375 for 20 minutes, may take 5 minutes more or even longer if not looking golden.
• Mom would turn off the oven and leave it in longer.
• You know it's done when you knock on the back of the bread and it sounds hollow.
• When you take it out of the oven, rub butter on top of it.

• If you make scones, start checking them after 2-25 minutes. 
• You may need to turn them over after 20 minutes to cook the undersides.
• TIP:  Mom would cover the raisin with water and microwave for 2-3 minutes.  Drain when done.  This plumped the raisins up.