Cinnamon Raisin Scones
Biscuits
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut in cubes
- 1 cup sour cream
- 2 tablespoons milk
- 1/2 cup raisins, regular or golden
Frosting
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
Preheat oven to 450°. Sift dry ingredients. Cut butter into flour mixture until evenly distributed. You can do this with a pastry cutter, a fork or a food processor. Don't use your hands because your body heat will melt the butter. Make a well in the center and add sour cream, milk and raisins. Mix until dry ingredients are moistened. If necessary, add more milk. Pat out into a circle on a floured surface and cut into 8 wedges. Bake on a cookie sheet or pizza stone 12 minutes. Remove and cool on rack 10 minutes.
Mix frosting ingredients and drizzle on warm scones.
Use low fat yogurt instead of sour cream to cut the fat.
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