by Jean Walsh
- 3/4 Cup Raisins
- 3 Cups All-Purpose Flour
- 1/2 Cup Sugar
- 2-1/2 Tsp. Baking Powder
- 1 Tsp Grated, Dried Orange Peel
- 1 Tsp. Salt (Optional)
- 3/4 Cup (1-1/2 Sticks) Butter Or Margarine
- 1 Cup Buttermilk
- Place Raisins In A Saucepan, Cover With Water, Simmer 10 Minutes & Drain.
- Combine Flour, Sugar, Baking Powder, Orange Peel And Salt.
- Cut In Butter. The Texture Will Resemble Coarse Crumbs, As In Pastry Dough.
- Mix Raisins With Buttermilk And Add To Flour Mixture, Stirring Until Well
- Turn Dough Out Onto A Lightly Floured Surface And Knead Just Until
- Roll Out The Dough To 1/2 To 3/4 Inch Thickness And Cut Into Rounds
With A Scone Cutter Or Inverted Glass.
- Place On A Lightly Floured Ungreased
- Brush Tops With Egg White And Sprinkle With Cinnamon Sugar.
Bake At 375 Degrees Until Lightly Browned On Top.
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