Hot Raisin Scones

1. 1

   Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly.

2. 2

   Add raisins, tossing lightly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 6 times.

3. 3

   Divide dough in half.

4. 4

   Shape each portion into a 7-inch circle on an ungreased cookie sheet; cut each circle into 6 wedges.

5. 5

   Bake at 425u00b0 for 10 minutes.

6. 6

   Cool on wire racks.

7. 7

   Place scones on 2 (8-inch) cake boards; wrap with heavy-duty plastic wrap.

8. 8

   Freeze up to 1 month.

9. 9

   6 scones.

10. 10

    Good with jelly, jams, honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.