RAISIN SCONES WITH VARIATIONS

3 cups Krusteaz Buttermilk Pancake Mix*
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup butter, chilled and cut into pieces
3/4 cup raisins
1/2 cup heavy (whipping) cream
1 egg, slightly beaten
coarse sugar (optional)

Preheat oven to 400 degrees F.

In medium bowl, stir together Krusteaz Buttermilk Pancake Mix, flour and sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Add raisins, cream and egg; stir until dough forms.

Transfer dough to floured surface and knead, 8-10 times. Divide dough in half. With lightly floured hands, form each piece into an 8-inch circle, slightly domed in the center. Cut each circle into 8 wedges. Place on lightly greased baking sheet. Sprinkle with coarse sugar, if desired.

Bake 16-18 minutes or until lightly browned.

VARIATIONS:

CRANBERRY ORANGE SCONES:
Prepare raisin scones as directed, substituting sweetened, dried cranberries for raisins. Add 1 tablespoon finely grated orange zest. Bake as directed.

CREAM SCONES:
Prepare raisin scones as directed, omitting raisins. Bake as directed.

Makes 16 scones
Source: Krusteaz