Recipe: Cinnamon Raisin Scones, Orange Cinnamon Scones, and Gingerbread Scones

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 egg, beaten
1 teaspoon vanilla
1 cup Sun-Maid Raisins

Heat oven to 400 degrees 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 just 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 degrees F for 15 to 20 minutes. Serve warm.

VARIATIONS:

ORANGE CINNAMON SCONES:
Add 1 tablespoon grated orange peel to dry ingredients.

GINGERBREAD SCONES:
Add 1 teaspoon ground ginger to dry ingredients and 2 tablespoons molasses to liquid ingredients.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Touch of the Sun - Sun-Maid Raisins 80th Anniversary Cookbook, 1992