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
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.