Early Risin' Raisin Scones

Name: Early Risin' Raisin Scones
Yield: 8 servings
Ingredients: 2 ½ cups (600 mL) all-purpose baking mix; ½ cup (125 mL) raisins; ⅓ cup (75 mL) milk; 2 tbsp (30 mL) sugar; 2 tbsp (30 mL) butter or margarine, melted; 1 egg; 1 tbsp (15 mL) sugar; ⅛ tsp (.5 mL) ground cinnamon

Even sleepyheads won't be able to resist the sweet smell of these freshly baked breakfast biscuits!

Ingredients

2 ½ cups (600 mL) all-purpose baking mix
½ cup (125 mL) raisins
⅓ cup (75 mL) milk
2 tbsp (30 mL) sugar
2 tbsp (30 mL) butter or margarine, melted
1 egg

1 tbsp (15 mL) sugar
⅛ tsp (.5 mL) ground cinnamon

Directions

Preheat oven to 425°F (220°C). For scones, in a large mixing bowl combine the ingredients needed for the scones, until just moistened and a soft dough forms.
Sprinkle a little extra baking mix over a cutting board so the dough doesn't stick. Turn dough out onto the cutting board and lightly knead the dough 8-10 times (see Cook's Tip).
Place dough in the center of the Medium Pizza Stone. Using the Baker's roller lightly sprinkled with baking mix, roll the dough into a 9" (23 cm) circle, about ½" (1 cm) thick. Using the Pizza & Crust Cutter, cut dough into 8 wedges, but do not separate from circle.
For the topping, combine the remaining ingredients in the Powdered Sugar Shaker. Sprinkle over dough.
Bake 12-13 minutes or until light golden brown. Remove to a cooling rack. Using Pizza Cutter, cut through dough along original lines to separate scones.
Serve warm scones with butter, honey or jam, if desired.

Yield:

8 servings

Cook's Tips:

What does "knead" mean? To knead dough, flatten a round ball of dough on a cutting board sprinkled with a little flour. Fold the dough in toward you. With the heels of your hands, push dough away from you in a rolling motion. Rotate dough one-quarter turn and repeat the same motions - gently folding, pushing and turning.