early risin raisin scones
Breakfast
Early Risin' Raisin Scones
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
- topping
- 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.
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