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Award Winning
Irish Scones
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 Blended.
  • Turn Dough Out Onto A Lightly Floured Surface And Knead Just Until Smooth.
  • 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 Cookie Sheet.
  • Brush Tops With Egg White And Sprinkle With Cinnamon Sugar.
  • Bake At 375 Degrees Until Lightly Browned On Top.

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