I have been wanting to make scones again and I came across this wonderful recipe; so glad I did because these were great. Not too sweet but sweet enough to eat without adding butter or jam. Kids ranging from 2 years old to 9 years old loved them as well, which is a big thing for me as far as my kids, nieces and nephew are concerned.
I made these this past Sunday morning for breakfast at Granddaddy’s. My dad likes biscuits, but he doesn’t care for big fluffy biscuits. He will eat them but he will take all of “the middle” (as he says) out. Who does that?!
Well my Dad does; I thought I would make these not as thick just so he would have one but somehow he talked my sister into making some flat store bought biscuits. This is a newly added goal of mine now; I’m going to find the perfect biscuit recipe to satisfy my dad, no more store bought biscuits if I’m in town Daddy! J
Ingredients:Cinnamon Chips3 tablespoon sugar3 teaspoon ground cinnamon2 teaspoon shortening2 teaspoon corn syrup
Scones1 & 2/3 cups unbleached all purpose flour2 tablespoons sugar2 teaspoons baking powder½ teaspoon salt1/3 cup cold unsalted butter
3/4 cup evaporated milk½ cup raisins
Directions:Cinnamon ChipsPreheat oven to 250 degrees F.Line a medium baking pan with aluminum foil; set aside.
In a small bowl combine the ingredients for the cinnamon chips and mix with a fork. Spread onto the prepared baking pan and allow baking for about 30-35 minutes or until melted and bubbly. Allow to cool completely; then break into small pieces.
SconesPreheat oven to 400 degrees F.Line a baking sheet or cookie sheet with parchment paper and spray lightly with cooking spray; set aside.
In a large bowl, sift the flour, sugar, baking powder, and salt all together. Cut up the butter into cubes and cut the butter into the flour mixture until the mix looks like crumbs. Add in the milk and fold in the raisins and cinnamon chips.Lightly flour a clean surface and roll the dough out to ½ inch thick; Cut with a biscuit cutter or as I used a glass cup.
Place the scones on the prepared baking sheet about 1 inch apart. Bake for 15 minutes and serve warm.
*Makes about 12-15 scones*
Recipe adapted from: Taste of Home Baking Classics
