Preheat oven to 425°F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Drain water from raisins and add to mixture.
In a small bowl, beat the eggs lightly with the buttermilk and pour into the well. Using a fork, incorporate all ingredients.
Drop by 1/4 cup measures about two inches apart onto well greased baking sheet.
Sprinkle tops of scones with sugar.
Bake 10-11 minutes or until lightly golden, but not dark (or they will be tough).