Thursday, March 14, 2013


2 cups biscuit/baking mix
1/3 cup raisins
1/3 cup milk
3 tbsp granulated sugar
1 heaping tsp ground cinnamon
1 large egg

1/2 cup powdered sugar
1 tbsp milk or cream

Preheat oven to 425 degrees.
Grease a cookie sheet; set aside.

Combine the glaze ingredients until smooth and set aside.

Mix the baking mix, raisins, milk, sugar, cinnamon, and egg together to form a soft dough.  Spread the dough into an 8-inch circle on the prepared cookie sheet.  Cut into 8 wedges but do not separate.

Bake at 425 for 10 to 12 minutes or until golden brown. 

Remove from oven and drizzle with glaze while the scones are still warm. 

Carefully separate the wedges and serve while warm.

Yield: 8

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