Sunday, November 6, 2011

Cinnamon Raisin Scones

Cinnamon Raisin Scones

2 cups flour
2 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
4 teaspoons baking powder
¼ cup butter (substituted with canola oil)
1 cup raisins
2/3 cup milk  


1.      Preheat oven to 400°. 

2.      Blend the flour, sugar, spices and baking powder together.  

3.      With a fork or two small knives cut the butter into the dry ingredients until the mixture is crumbly and looks like small peas. 

4.      Add the raisins. 

5.      Add milk and mix.  (in the case of substitute with canola oil add oil to milk).   

6.      Knead lightly, folding in half each time.  Pat into a round about ¾ inch (2 cm) thick.  

7.      Place on an ungreased baking sheet.   

8.      Score into eight equals wedges.  

9.      Brush with milk.   

10.  Bake near the top of the oven for 12 to 15 minutes, until crisp and golden. 

(Recipe on the bag of Lantic Granulated Sugar)

Cinnamon Raisin Scones were prepared by Shirley-Ann Pearman, as well as the photography.

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