Tea Buns

"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."
 
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Ready In:
30mins
Ingredients:
7
Yields:
6 buns
Serves:
6
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ingredients

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directions

  • Stir together dry ingredients.
  • Cut in butter or margarine until well-blended and no longer lumpy.
  • Add raisins.
  • Add milk.
  • Roll dough onto a lightly floured surface and roll with a rolling pin until 1-1/2 inches thick.
  • Place on a greased baking sheet.
  • Bake at 375 for 13-15 minutes.

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