Apple Nut Scones

Heat oven to 375 degrees. Lightly grease cookie sheet (one large or 2 small).
2 cups flour
2 tablespoons of sugar
2 teaspoons baking powder, 1 teaspoon cinnamon
1/2 teaspoon soda, 1/2 teaspoon salt
1/2 cup butter
2 cups peeled and grated apples (about 2 large)
1/2 cup chopped walnuts
1/3 cup raisins
3 tablespoons buttermilk
1 egg separated
2 teaspoons regular or raw sugar (if desired) -- Alternative is to sprinkle with powdered sugar after cool.
In a large bowl combine the first 6 dry ingredients and mix well. With a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Add apples, nuts and raisins and mix well. In a small bowl, combine buttermilk and egg yolk; blend well and add to flour mixture. Stir just until dry ingredients are moistened. Divide dough in half; place on greased cookie sheet. Spread each half into about a 7-inch circle. Cut each into 6 wedges. Do not separate. In a small bowl, beat egg white slightly and brush over top of each scone. Sprinkle with the 2 teaspoons of sugar, if desired. Bake for 20-25 minutes or until golden brown. Cool on racks. Serve warm.