Recipe for Scones

Take an afternoon break and enjoy these Pecan Raisin Scones and a cup of Cinnamon Coffee.

Ingredients:

2 1/2 cups flour
2/3 cup plus 2 teaspoons sugar, divided
2 1/2 tablespoons baking powder
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into chunks
2 eggs
3/4 cup sour cream
2 teaspoons Pure Vanilla Extract
1/2 cup chopped pecans
1/2 cup golden raisins

Directions

Makes: 12 scones
Prep Time: 15 minutes
Cook Time: 30 minutes

Preheat oven to 375°F.

Mix flour, 2/3 cup of the sugar, pumpkin pie spice, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in pecans and raisins.

Place dough on lightly floured surface. Knead about 1 minute or until smooth.

Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with remaining 2 teaspoons sugar.

Bake 30 minutes or until golden brown.

Cool slightly on wire rack. Cut into 12 wedges to serve.

Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown.

Nutritional Information:
Per Serving:
Calories: 307
Fat: 15 g
Carbohydrates: 38 g
Cholesterol: 65 mg
Sodium: 291 mg
Fiber: 1 g
Protein: 5 g

Source: Copyright © 2008 McCormick & Company, Inc. All Rights Reserved.

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