Made This Recipe? Add Your Photo

Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

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.