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Raisin Scones

rpic_20170706203904_lg

Prep Time: 00:20

Bake Time: 00:20

Total Time: 00:40

Yield: Makes 1 dozen

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Tip: You can opt out orange zest instead of lemon. From The Clabber Girl Recipe Book
"RECIPES TO WARM THE HEART"

Ingredients

2 tsp Clabber Girl Baking Powder
1/2 tsp Clabber Girl Baking Soda
1/2 tsp salt
1/2 cup margarine or butter
3/4 cup raisins
1 tbsp lemon rind, grated
2 cups all-purpose flour
3/4 cup buttermilk plus 2 tbsp
1/4 cup sugar (divided)

Directions

Combine flour, 2 tablespoons sugar, Clabber Girl Baking Powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal. Lightly mix in raisins, lemon rind, and 3/4 cup buttermilk. Gather into a ball; knead lightly on floured board. Roll out dough to 3/4-inch thickness. With sharp knife, cut into twelve 4-inch triangles. Place on greased baking sheet. Brush tops with remaining buttermilk; sprinkle with remaining sugar. Bake at 425 F for 15 to 20 minutes until browned.

Raisin Scones

rpic_20170706203904_lg

Prep Time: 00:20

Cook Time: 00:20

Total Time: 00:40

Yield: Makes 1 dozen

Ingredients

2 tsp Clabber Girl Baking Powder
1/2 tsp Clabber Girl Baking Soda
1/2 tsp salt
1/2 cup margarine or butter
3/4 cup raisins
1 tbsp lemon rind, grated
2 cups all-purpose flour
3/4 cup buttermilk plus 2 tbsp
1/4 cup sugar (divided)

Directions

Combine flour, 2 tablespoons sugar, Clabber Girl Baking Powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal. Lightly mix in raisins, lemon rind, and 3/4 cup buttermilk. Gather into a ball; knead lightly on floured board. Roll out dough to 3/4-inch thickness. With sharp knife, cut into twelve 4-inch triangles. Place on greased baking sheet. Brush tops with remaining buttermilk; sprinkle with remaining sugar. Bake at 425 F for 15 to 20 minutes until browned.