Preheat oven to 400°F and line baking sheet with parchment; set aside. Sift flour, baking powder and baking soda together into mixing bowl. Add sugar and salt; mix well.

By hand with pastry blender or 2 table knives, or with mixer fitted with paddle attachment on low speed; cut butter into dry ingredients until mixture resembles coarse meal. Stir in raisins and citrus zest.

In a small bowl, whisk vanilla and buttermilk together; add to dry ingredients, stirring until soft dough forms. Turn onto floured work surface and roll out to 1-inch thick. Cut with 3-inch round biscuit or cookie cutter and arrange on prepared baking sheet. Brush tops with egg wash and sprinkle with turbinado sugar. Bake at 400°F until golden brown, 25 to 30 minutes.

Serve piping hot right from the oven or cool and store to reheat and serve later.

Note: King Arthur all-purpose flour, Plugrá European-Style® unsalted butter, and Nielsen Massey vanilla extract are recommended.


  • 51/2 Cups all-purpose flour
  • 4 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1/2 Cup granulated sugar
  • 2/3 Teaspoon salt
  • 1 Cup unsalted butter, chilled and cubed
  • 13/4 Cups California natural raisins
  • 2/3 Cup California golden raisins
  • Zest of 1 lemon, grated
  • Zest of 1 orange, grated
  • 1 Teaspoon vanilla extract
  • 11/2 Cups buttermilk



  • Egg wash; as needed
  • Turbinado sugar; as needed for sprinkling

Nutrition Facts Per Serving

Calories 490 (Calories from Fat 30%); Total Fat 16 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 45; Sodium 440; Potassium 368; Total Carbohydrate 80; Dietary Fiber 3; Sugars 33; Protein 8; Calcium 153; Iron 4;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.