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.