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Cinnamon Chip Raisin Scones

This creative recipe features raisins and homemade cinnamon "chips" to produce rich, mouthwatering scones. I think they're best served warm with lemon curd or butter and jelly. —Mary Ann Morgan, Cedartown, Georgia

15 ServingsPrep: 45 min. Bake: 15 min.

Ingredients

CINNAMON CHIPS:
3 tablespoons sugar
1 tablespoon ground cinnamon
2 teaspoons shortening
2 teaspoons corn syrup
SCONES:
1-2/3 cups bread or all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1/2 cup evaporated milk
1/2 cup raisins
Additional evaporated milk

Directions

In a large bowl, combine the sugar, cinnamon, shortening and corn
syrup with a fork until crumbly and evenly blended. Spread onto a
foil-lined baking sheet. Bake at 250° for 30-40 minutes or until
melted and bubbly. Cool completely; break into small pieces.
In a large bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs. Stir in
milk just until moistened. Gently stir in raisins and cinnamon
chips.

2 of 2

Cinnamon Chip Raisin Scones (continued)

Directions (continued)

Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut
with a floured 2-in. biscuit cutter.
Line a baking sheet with foil and grease the foil. Place scones 1 in.
apart on foil. Brush tops lightly with additional milk. Bake at
400° for 14-16 minutes or until golden brown. Serve warm. Yield:
15 scones.

Nutrition Facts: 1 serving (1 each) equals 130 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 183 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.