These are divine! I made a couple of substitutions based on my inventory: used 1 c whole wheat pastry flour in place of an equal amount of all-purpose, I used unsalted butter and increased salt by 1/4 t (I like a salty/buttery taste to my baked goods, so I really wouldn't have minded even more!) I soaked my raisins in water for about 15 mins beforehand...almost didn't grease the pan as, with 1/4 lb of butter in the dough, I thought there was no way these would stick, but stick they did. Probably due to the buttermilk & sugar applied before baking. At any rate, none of my substitutions have to do with any lack in the original recipe--it is just great as it is! Use a light touch, as you would with any pastry, and these are just WONDERFUL!!!
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These are divine! I made a couple of substitutions based on my inventory: used 1 c whole...