Colorful Cauliflower Salad

Preheat oven to 425°.

Lightly grease a large baking sheet.

In a large bowl, stir together the flour, sugar, baking powder and salt.

In a small bowl, stir eggs and buttermilk; set aside.

Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Stir in the raisins and walnuts. Make a well in the center and pour in egg/buttermilk mixture.

Stir until just combined.

Flour a counter or work surface; add the dough and knead a few strokes to evenly distribute the ingredients (it will be sticky).

Flour the surface of the dough and pat out into a rectangle.

Using a cleaver or knife, cut the scones into 3-inch squares and place on baking sheet.

The scones should not touch, but they can be close (1-inch apart).

They will expand when baked, but are easily separated.

Bake for 15 to 18 minutes until lightly browned.

Remove from pan and place on a cooling rack. They may be eaten hot or cold with butter or preserves.

They are just as good the next day; reheat and enjoy.