4 cups all-purpose flour

1/2 tsp. salt

2 tbsp. baking powder

1 1/3 cup milk

16 tbsp. cold butter

2/3 cup granulated sugar

1 tsp. cinnamon

1 tsp. vanilla

Combine flour, baking powder, and salt into a large bowl; stir to mix well.  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 dough forms.  Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.

Roll 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.