Cream Scones

1. 1

   Preheat oven to 400F.

2. 2

   Grease an 8-inch circle in center of baking sheet.

3. 3

   In large bowl, sift together flour, sugar, baking powder, salt and cinnamon.

4. 4

   Mix in lemon zest.

5. 5

   Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

6. 6

   Add raisins and walnuts, and toss well.

7. 7

   In small bowl, mix cream and vanilla.

8. 8

   Make well in center of dry mixture and add cream.

9. 9

   Stir just until dough pulls together.

10. 10

    With floured hands, knead 3 or 4 times in bowl.

11. 11

    Pat dough into 7-inch circle on floured cutting board.

12. 12

    Slice dough into 6 or 8 wedges, as you would a pie.

13. 13

    Reassemble slices in center of baking sheet, leaving 1/8 inch between pieces.

14. 14

    Brush scones lightly with milk and sprinkle with sugar.

15. 15

    Bake until golden brown, 16 to 18 minutes.

16. 16

    Cool on sheet 1 minute, then loosen scones with spatula and slide batch onto wire cooling rack.

17. 17

    Let cool completely.

* Per serving · 4 servings · Values may vary.

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