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Cinnamon-Raisin Scones

Cinnamon-Raisin Scones

Oxmoor House JANUARY 2002

  • Yield: 10 servings (serving size: 1 scone)

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 1/3 cup raisins
  • 1/2 cup 1% low-fat milk
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon cinnamon sugar

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in raisins.

Combine 1/2 cup milk and egg; add to flour mixture, stirring just until moist. (Dough will be sticky.)

Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting to, but not through, bottom of dough. Brush with 1 tablespoon milk; sprinkle with cinnamon sugar.

Bake at 375° for 18 to 20 minutes or until golden. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 5.5g
  • Saturated fat: 3.2g
  • Protein: 3.9g
  • Carbohydrate: 30.3g
  • Cholesterol: 34mg
  • Iron: 1.5mg
  • Sodium: 193mg
  • Calories from fat: 27%
  • Fiber: 1.2g
  • Calcium: 69mg
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Cinnamon-Raisin Scones recipe

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