1. Preheat oven to 425F degrees. 2. Combine flour, baking powder, and salt into a large bowl; stir to mix well. 3. Add butter and cut in with a pastry cutter until mixture looks like fine granules. 4. Add sugar, raisins and mix. 5. Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms. 6. Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads. 7. Roll out dough to a flat shape between ¼and ½ thick. 8. Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center. 9. Place a solid disk on a greased cookie sheet. 10. Place a disk with a hole on top and fill the hole with fruit. 11. Cover with another solid disk and pinch edges to seal. 12. Re-roll and cut scraps and repeat cutting until all dough is used. 13. Bake for 12 14 minutes or until medium brown on top. 14. Put on a wire rack and cool before serving. 15. ***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating. ---------------------------------------------------------------------------
Nutrition
Ingredients
