Glazed Cinnamon Raisin Scones

We got new neighbors last weekend (total bummer to be moving New Year weekend) – and I’ve been waiting until the dust settles next door to bring over some baked goodies and say “hello!”. My super awesome talented cousin posted this recipe on her blog today and I decided it was perfect for saying “Welcome to the neighborhood”.

I prepped these scones in my food processor. I love that you pulse, pulse, pulse the dry ingredients, add the shortening, pulse some more, add the milk and raisins, pulse some more and you’re basically done. (does pulse not look like a word anymore to you too?) And only one thing to clean! As always with scones, don’t over mix your dough. I just knead it two or three times to make sure it’s all combined and then pat out the dough lightly with my palm.

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/3 cup raisins (Plumped first for 3 minutes in boiling water)

ICING:

1 cup confectioners’ sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir only until combined. Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round cutter; place on an ungreased baking sheet. Bake at 450 degrees F for 12-15 minutes or until golden.

Meanwhile, combine the icing ingredients. Drizzle over warm scones.