Sprinkle sugar over flour. Cut butter into cubes and work into flour with fingers or pastry cutter until crumbly. Add in golden raisins, beaten egg and enough buttermilk to bind dough together without being too sticky. Roll dough out on a lightly floured board. Using a 2 inch cutter, cut into rounds.
Dust tops lightly with flour using finger tips.
Bake on lightly buttered baking sheet at 425 degrees for approximately 10 to 12 minutes until golden. Scones are best eaten on the day they are made, but may be frozen. You found this recipe on 1st Traveler's Choice Internet Cookbook.