I took a trip to Ireland November 2011. I picked up this cookbook called A taste of Killarney, compiled by Jane Bergin. This recipe is from Cahernane House Hotel, Chef Maurice Prenderville. This recipe has won 2 AA Rosettes and 3 RAC awards.
9WW points per scone
NOTE: Castor sugar is finer that US granulated sugar (regular table sugar), but not as fine as powdered sugar. You can make it by putting regular sugar in a food processor for a few moments.
Mix all dry ingredients together in a very large bowl.
Add eggs, buttermilk, butter and fruit. Lightly knead into a dough-like consistency.
Roll out to 1 inch thickness and cut with a fluted cutter. Bake at 340F for 10-12 minutes.
My note: I think you could easily use any type of dried fruit in place of the raisins. The hotel we stayed at had really great fruit scones. I think dried apricots, dried cherries, golden raisins or a mix of any of these.