Colorful Cauliflower Salad - cooking recipe

Ingredients

1 c. cauliflower, cut into very small flowerets
1/2 c. thinly sliced radishes or red pepper
1/2 c. coarsely shredded carrots
1 Tbsp. vegetable oil
1 tsp. wine vinegar
1 Tbsp. water
1 tsp. Dijon mustard
2 tsp. dried chives
1 tsp. sugar
1/16 tsp. garlic powder
favorite lettuce
3 1/3 c. unbleached flour
4 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 c. coarsely chopped walnuts (optional)
3/4 c. buttermilk
1 stick chilled butter, cut into pieces
1/2 c. raisins or currants
3 eggs, slightly beaten

Preparation

Preheat oven to 425\u00b0.
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.