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“My piano teacher showed me how to make these a couple years ago. There's nothing better than sitting in the kitchen while these are baking and cleaning out the bowl the batter was in; you're going to need a big bowl. These are also good cut open and filled with jelly.”
READY IN:
35mins
YIELD:
24 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients, add raisins.
  2. In a separate bowl, combine wet ingredients.
  3. Mix with dry ingredients.
  4. Divide dough into sixths.
  5. Place on greased baking sheet.
  6. Flatten lumps of dough slightly.
  7. Slice part way through into fourths with knife.
  8. Bake at 425 for 15-20 minutes.

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