Email to Marian Christensen Brown      

Cinnamon Raisin Scones

2-1/4 cups all-purpose flour
2 Tbsp. plus 2 tsps sugar
2-1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold, unsalted butter, cut in small cubes
1 cup sultana raisins
1 cup buttermilk

Preheat oven to 425 degrees.
Use an ungreased baking sheet.

In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in raisins.

Add buttermilk to mixture all at once, stirring with a fork to make a soft, slightly sticky dough. With lightly floured hands, press dough into ball. On lightly floured surface, knead dough 10 times.

Divide dough in half and re-shape into 2 circles. Cut each circle into 6 or 8 wedges. Place separately on baking sheet.

Bake for 15 minutes or until very lightly golden. Let cool on wire racks or serve warm.

Makes 12 to 16 scones.