.jpg)
Cinammon Raisin Scones
Download Our Recipes
Appetizer Baking Breakfast Entrees Desserts Marinades Quickbreads Salads Soups Vegetables
Sugar brings baked goods to life by producing mouth-pleasing textures and warm golden colours. For a tasty crunch, sprinkle granulated sugar over top of the scones just before baking. To increase the fibre content, replace 1 cup (250 mL) of the all-purpose flour with whole-wheat flour. Makes 12 scones.
Ingredients
| All-purpose flour | 2 cups (500 mL) |
| Sugar | 2 tbsp (30 mL) |
| Ground cinnamon | 1 tsp (5 mL) |
| Nutmeg powder | 1/4 tsp (1 mL) |
| Baking powder | 1 tbsp (15 mL) |
| Unsalted butter, softened | 1/2 cup (125 mL) |
| Raisins | 1/2 cup (125 mL) |
| 1% milk | 3/4 cup (175 mL) |
| 1% milk (for brushing) | 2 tbsp (30 mL) |
| Sugar (for sprinkling) | 1 tbsp (15 mL) |
Instructions
- Preheat oven to 425ºF (220ºC).
- Mix together flour, 2 tbsp sugar, cinnamon, nutmeg, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in raisins.
- Add 3/4 cup milk, stirring with a fork to make a soft, slightly sticky dough (add a little more milk if necessary). Press into a ball and knead gently on a floured surface about 10 times.
- Roll dough to 3/4" (2 cm) thickness, cut into rounds with a 2-1/2 " (6 cm) cutter. Place on an ungreased baking sheet.
- Place 2 tbsp milk in a small bowl and brush each scone with milk. Sprinkle 1 tbsp sugar over the scones (approx. 1/4 tsp per scone).
- Bake for 12 to 15 minutes, or until golden brown.
