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Cinnamon Raisin Pinwheel Scones

1:00 AM, Dec 15, 2012   |    comments
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Ingredients:

For The Scone:
2 1/3 cup All Purpose Flour
2 tsp Baking Powder
¼ tsp Baking Soda
¼ cup Sugar
1 tsp Salt
9 Tbl Unsalted Butter
1 cup Buttermilk

For the Filling:
1/3 cup Brown Sugar
¾ tsp cinnamon
½ cup raisins

For the Glaze:
¾ cup sifted Powder Sugar
¼ tsp cinnamon
2 tsp milk

Directions:

For The Scone:
Cut Butter into small pieces and place in refrigerator, while measuring the rest of the ingredients.
Place flour, baking powder, baking soda, sugar and salt in a medium mixing bowl and whisk together. Add cold butter and cut the butter into the flour with a pastry cutter, until the butter is in pea size pieces. Add buttermilk and stir with a wooden spoon until most of the flour is absorbed into the milk. (you may need a drop or 2 more of buttermilk to get all the flour to absorb). Dump mixture out onto a floured work ¬¬¬¬ surface and roll a few times until the mixture forms a ball. Flatten the ball with the palms of your hands, into a rectangle, and roll with a rolling pin until the dough is ½ inch in thickness.

For the Filling:
Mix together brown sugar and cinnamon. Pour the brown sugar mixture on top of the flattened scone, covering the surface evenly, leaving a ½ inch border without sugar on one of the long ends. Sprinkle the raisins on top of the brown sugar. Roll the Scone up into a log, starting with the sugared length and ending at the end without sugar. Seal the log by pinching the dough together. Roll the log onto the sealed edge and cut the log in 1 inch increments.

Place the cut pieces on a parchment lined baking sheet. Once all the pieces are on the sheet, chill the scones in the refrigerator for 10 minutes, or up to 1 hour.

Bake the scones in a preheated 400 degree oven, for 20 – 25 minutes or until the tops are starting to brown.

For the Glaze:
Mix all the glaze ingredients together with a spoon – with a pastry brush, brush the tops of the warm scones with glaze. Serve warm.

Presented by: Flour Head Bakery

Date Aired: December 15, 2012

Flour Head Bakery

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