Cinnamon Raisin Scones

Cinnamon Raisin Scones

Whether pronounced scone as in "throne" or scone as in "gone," they're delicious warm from the oven at breakfast or tea time.


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine
  • 2/3 cup milk
  • 1 beaten egg
  • 1 teaspoon vanilla extract
  • 1 cup Sun-Maid Natural Raisins
  • Directions:

    HEAT oven to 400° F.
    COMBINE flour, sugar, baking powder, cinnamon and salt.
    Using pastry blender or fork, CUT IN butter until mixture resembles coarse crumbs.
    COMBINE milk, egg and vanilla.
    ADD to flour mixture; stir until dry ingredients are moistened.
    STIR in raisins.
    With floured hands, SHAPE dough into 8-inch round on ungreased cookie sheet.
    SPRINKLE with additional sugar, if desired.
    CUT dough into 8 wedges; slightly separate wedges.
    BAKE at 400 F for 15 to 20 minutes. Serve warm.



    Orange Cinnamon Scones: Add 1 tablespoon grated orange peel to dry ingredients.
    Gingerbread Scones: Add 1 teaspoon ginger to dry ingredients and 2 tablespoons molasses to liquid ingredients.

    Makes 8 servings.