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Raisin Scones

Categories: Biscuits & Scones

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Tip: You can opt out orange zest instead of lemon. From The Clabber Girl Recipe Book


  • 2 c. all-purpose flour
  • 1/4 c. sugar divided
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. margarine or butter
  • 3/4 c. raisins
  • 1 tbsp. lemon rind grated
  • 3/4 c. buttermilk plus 2 Tbsp.


Combine flour, 2 tablespoons sugar, Clabber Girl Baking Powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal. Lightly mix in raisins, lemon rind, and 3/4 cup buttermilk. Gather into a ball; knead lightly on floured board. Roll out dough to 3/4-inch thickness. With sharp knife, cut into twelve 4-inch triangles.

Place on greased baking sheet. Brush tops with remaining buttermilk; sprinkle with remaining sugar. Bake at 425 F for 15 to 20 minutes until browned.