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Preheat the oven to 350 degrees.  Sift together the flour and baking powder.  In a separate bowl, beat the butter until creamy.  Add the 1/4 cup sugar, beating until pale and fluffy.  Add the eggs, one at a time, and then add the flour mixture and the buttermilk.  Sprinkle the raisins over the dough and gently fold them in.  Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar.  Bake for 20 minutes.  Serve the scones warm, with softened butter and preserves.