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Raisin Scones
  • 1 Lb. of flour

  • pint of buttermilk

  • 1 cup of raisins

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 2 tablespoons of sugar

  • 2 oz Irish Butter

Sift the flour, baking soda and powder into a bowl. Rub in butter. Add in the sugar and raisins. Stir with a wooden spoon. Make a well in the mix and work in the buttermilk. Turn on to a floured board and knead briefly. With a wooden rolling pin, roll out the mixture till it is one inch thick. Use a cookie cutter, or an upside-down plastic tumbler, to cut out the scones from the dough. Glaze with a beaten egg. Bake in a hot oven ( 425F) for 15 minutes. ( To make rock buns, pull a hand full of dough from the rolled out dough and arrange the "rocks" on a baking tray. Coat with sugar and bake.)

 

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