SPICY CAKE BUNS

"These buns are a cross between scones and muffins but quicker to make than either one." - Flo Braker

2 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup granulated sugar
1/2 cup light brown sugar (packed)
1/2 cup vegetable shortening
1 large egg
1 cup buttermilk
1/2 cup raisins
3 tablespoons granulated sugar (for the tops)

Adjust the oven rack to the lower third of the oven. Preheat the oven to 375 degrees. Grease and flour a large baking sheet.

Sift the dry ingredients (except the brown sugar) into a large bowl. Add the brown sugar, shortening, egg, and buttermilk and beat with an electric mixer until the batter is blended and smooth, about 1 to 2 minutes.

Stir in the raisins. Drop the batter by the heaping tablespoonful onto the prepared baking sheet. Sprinkle each mound with 1/2 teaspoon sugar.

Bake about 15 minutes, or until the buns are golden brown. Serve warm or at room temperature.

Makes 18 buns
Source: The San Francisco Chronicle Cookbook