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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Lighter than scones, they're the perfect afternoon snack. This recipe is fairly flexible: water, milk, or orange juice all add their own subtle flavours as liquids; substitution of coconut for raisins makes a very nice dessert bun. Try what you like! The recipe, as is, is delicious with stewed rhubarb. Ingredients:
2 cups flour |
3 teaspoons baking powder |
2 teaspoons sugar |
4 -5 tablespoons butter or 4 -5 tablespoons margarine |
1/2 teaspoon salt |
1/2 cup raisins (or more, to taste) |
1 cup milk |
Directions:
1. Stir together dry ingredients.
2. Cut in butter or margarine until well-blended and no longer lumpy.
3. Add raisins.
4. Add milk.
5. Roll dough onto a lightly floured surface and roll with a rolling pin until 1-1/2 inches thick.
6. Place on a greased baking sheet.
7. Bake at 375 for 13-15 minutes.
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