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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.”
READY IN:
30mins
SERVES:
6
YIELD:
6 buns
UNITS:
US

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.

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