Preheat the oven to 375 degrees farenheit with the rack in the middle position. Line a baking sheet with baking parchment, or lightly grease.

In a medium bowl, whisk together the buttermilk, honey, and 1 egg. Add the flour, bran, baking powder, baking soda, and raisins and stir gently until partially combined. Now drizzle on the melted butter and mix again.

Turn the dough onto a lightly floured surface and shape into a disk, about 1 1/2 inches thick. Cut into 8 wedges. Place the scones at least 1 inch apart on the prepared baking sheet. Brush with 1 egg whisked with 1 tablespoon water.

Bake the scones for 10 minutes, rotate the pan, and bake for 10 minutes more or until the tops are light brown and the bottoms golden (check with a metal spatula). Serve with butter.

Variation
Honey Berry Scones: Substitute 1/2 cup fresh, sliced strawberries or fresh, whole blueberries for the 1/2 cup golden raisins, and use a well-floured board for shaping the dough. Omit the egg wash. Allow the scones to cool slightly, then dust with powdered sugar.

Cookie Sheet
8 scones

1 cup buttermilk
1/4 cup honey
1 egg plus 1 for brushing tops of scones
2 5/8 cups (2 1/2 cups plus 2 tablespoons) flour
1/2 cup wheat bran
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup golden raisins
1/2 cup (1 cube) butter, melted