Yield: 1 very large loaf of 2 smaller loaves
One package Carolyn’s Farm Kitchen Buttermilk Fruit Scone Mix
1 stick butter, melted & cooled
2/3 c. Orange juice
1/2 c. Milk or buttermilk
2 Tbl. Honey
1 c. Raisins
In a medium bowl whisk together the butter, orange juice, milk, and honey. Add the scone mix and raisins and stir until just combined (dough will be sticky). Divide dough into 2 halves (or leave as one large loaf), place on a well-floured surface, snf shape into tight rounds. Place on a baking sheet spaced apart and use a serrated knife to cut a large deep cross in the top of each loaf (about 1/4" deep). Brush tops of loaves lightly with milk and bake at 375 for 'approx' 30-40 minutes for small loaves (40-50 minutes for large) or just until no longer doughy in the center when tested with a paring knife. Careful Not to Overbake!
Recipe tip: if you have 2 cookie sheets, double pan during baking to help prevent a hard cook on the bottom.