Prep 20 mins
Cook 11 mins
Very nice, lightly sweet scone. Lovely eaten warm from the oven!
- 473.18 ml all-purpose flour
- 14.79 ml baking powder
- 2.46 ml salt
- 118.29 ml sugar
- 88.74 ml vegetable shortening
- 2 eggs
- 118.29 ml light cream
- 59.14 ml raisins (optional)
- 29.58 ml cinnamon
- 59.14 ml sugar
- Preheat Oven to 400 degrees. Grease a baking sheet.
- Topping: Mix cinnamon and 1/4 cup sugar in a small bowl, set aside.
- Scones: Have all ingredients at room temperature. Sift flour, then measure out 2 cups into mixing bowl. Add baking powder, salt, and sugar and sift again.
- Add shortening, cutting it in until mixture resembles coarse meal.
- In a seperate bowl, beat eggs, add cream. Add to flour mixture, (reserving 2 tablespoons to brush on top of scones). Add raisins and stir just until mixed.
- Turn onto lightly floured board. Knead sticky dough for 1/2 minute. Shape dough into ball, place on greased baking sheet. Pat down into circle of dough about 1 1/2 inches thick. Cut into 8 wedges and move wedges apart on sheet so they are evenly spaced.
- Brush each wedge with reserved egg/cream mixture, and sprinkle cinnamon sugar topping generously over each.
- Bake in 400 degree oven for 11-14 minutes, or until lightly golden.
- Serve warm with butter & jam.
These will be great with jam in the morning.
SOOOO YUMMY! These scones were very easy to make and came out perfectly-soft and fluffy on the inside and with a nice sugary crunch on the outside. I reduced the sugar in the batter to 1/8 cup and used the raisin option, which gave them a wonderful fruity sweetness. I ended up not needing the full 1/2 cup of cream, so Id advise anyone who is making these to add the liquid little by little in order not to get a too sticky dough. I got 10 wedges out of the full recipe. Thanks so much for sharing this lovely recipe, which I will surely be making often again! Made and reviewed for one of my "babies" in Spring PAC 2009.
Came out great!