1/2 tsp. salt
2 tbsp. baking powder
16 tbsp. cold butter
1 tsp. cinnamon
1 tsp. vanilla
Preheat oven to 425 F.
Combine flour, baking powder, and salt into a large bowl; stir to mix
Add butter and cut in
with a pastry cutter until mixture looks like fine granules.
Add sugar, raisins and mix.
Add milk, vanilla, and cinnamon and stir with a fork until a soft
into a ball, put on a lightly floured board, and give 10 to 12 kneads.
out dough to a flat shape between 1/4 and 1/2 inch thick.
Using a floured donut cutter cut out 12 solid disks and 6 with a
hole in the center. Place a
solid disk on a greased cookie sheet.
Place a disk with a hole on top and fill the hole with fruit.
Cover with another solid disk and pinch edges to seal.
Re-roll and cut scraps and repeat cutting until all dough is
used. Bake for 12 – 14
minutes or until medium brown on top.
Put on a wire rack and cool before serving.
Warning the fruit filling is very hot fresh from the oven, always allow
the scones to cool a few minutes before eating.