It’s been raining here all day- perfect weather for baking. Marion said that he wanted cinnamon raisin scones, and since he’s the best husband in the world, I absolutely wanted to make them. I’ve never made scones before, but I found a really easy recipe. The only challenging part was separating the wedges after cutting them, since they were so sticky and really wanted to stay together. 🙂 The recipe is posted below if you want to try. They are perfect with tea or coffee.
Cinnamon Raisin Scones
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
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.
Makes 8 servings.