CUTCO Cutlery
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Cinnamon Raisin Scones
Cinnamon Raisin Scones
Serving Size: makes 12-14 scones
3 3/4 cups all purpose flour
pinch of salt
1/3 cup white sugar
3 tablespoons baking powder
1 1/2 teaspoon cinnamon
1 stick unsalted butter, cold and cut into pieces
1 1/4 cup 2% milk
1 cup raisins, soaked for 1 hour in warm water and drained

1. Preheat oven to 375°.

2. In mixer with a paddle attachment, mix flour, salt, sugar, baking powder and cinnamon on low speed. Gradually add pieces of butter until mixture looks sandy, with small lumps of butter visible. Add milk and mix just until combined. Add soaked raisins and mix to distribute evenly. Do not over-mix. It is all right if some of flour is not fully incorporated.

3. Turn dough onto a floured work surface and knead 8-12 times to bring together. Roll dough to 1" thick and cut out 2" rounds. Place rounds on a buttered baking sheet. Knead scraps together. Roll and cut more rounds. Continue process until all dough is used. Bake for 12-15 minutes until lightly browned.