Irish Soda Bread Scones

Preheat oven to 400 degrees F and position rack in upper-middle position. Line a baking sheet with parchment paper or a silicone baking mat (or lightly grease).

In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients using a pastry blender, a fork, or your hands until the flour mixture resembles coarse crumbs.

Add the buttermilk, egg, raisins, and caraway seeds and stir with a fork just until the dough begins to come together. Turn the dough out onto a floured work surface and knead gently just until the dough is cohesive. It should be bumpy - overworking it will cause the resulting scones to be tough instead of tender and flaky.

Divide the dough evenly into 8 pieces and pat each into a round shape. Using a sharp knife, cut a cross shape into the top of each scone. Bake for 15 to 20 minutes, or until the internal temperature reaches 170 degrees F. The scones should be golden brown and a thin knife or skewer should come out clean. Remove from the oven and immediately brush with the melted butter. Allow to cool to room temperature.