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