Cinnamon Raisin Scones

Posted by: Marian C Brown 10-25-99 9:50 AM

Cinnamon Raisin Scones

2-1/4 cups all-purpose flour
2 Tbsp. sugar plus 2 tsp.
2-1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold unsalted butter, cut in small cubes
1 cup sultana/golden raisins
1 cup buttermilk

Preheat oven to 425 degrees. Use ungreased baking sheets.

In a large bowl, stir together flour, sugar, baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; stir in raisins. Add buttermilk to mixture all at once, stirring with a fork to make a soft, slightly sticky dough. With lightly floured hands, press dough into ball.

On a lightly floured surface, knead dough 10 times. Divide dough in half and shape into 2 circles. Cut each circle into 6 wedges. Place wedges separately on baking sheets. Bake for 12 to 14 minutes or until just lightly golden. Let cool on wire racks or serve warm.

VARIATIONS: omit raisins and cinnamon

CRANBERRY ALMOND: add 1 cup coarsely chopped cranberries and add 2 Tbsp. of finely grated orange peel.

ORANGE PECAN: add 1/2 to 1 cup of chopped pecans (depending on how nutty you are) and stir in 1-1/2 tsp. of almond extract with buttermilk.

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