Cinnamon Raisin Scone Sticks Recipes

RAISIN CINNAMON SCONES

Steps:

• Mix dry ingredients in mixing bowl (I use a fork).
• cut in butter, and mix with fork until it resembles coarse crumbs.
• Add raisins and make sure they are evenly dispersed.
• Add honey and yogurt while mixing.
• Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
• Note: I have made different versions of this recipe (adding dried currants as well as raisins).

CINNAMON RAISIN SCONE STICKS

Steps:

• Mix all ingredients until soft dough forms. Turn onto surface coated with baking mix. Roll in baking mix to coat.
• Knead dough 5 times. Roll into a 10 x 6 inch rectangle. Cut crosswise into 10 (1 inch) strips.
• Place on an ungreased cookie sheet, about 1 inch apart.
• Bake in a 450 degree oven for 10 to 12 minutes. Note: Size and length of strips can be varied.

CINNAMON CHIP RAISIN SCONES

Steps:

• In a large bowl, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250° for 30-40 minutes or until melted and bubbly. Cool completely; break into small pieces. , In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Gently stir in raisins and cinnamon chips. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. , Line a baking sheet with foil and grease the foil. Place scones 1 in. apart on foil. Brush tops lightly with additional milk. Bake at 400° for 14-16 minutes or until golden brown. Serve warm.

CINNAMON-RAISIN SCONE STICKS

Steps:

• 1. Heat oven to 450°. Stir all ingredients until soft dough forms. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball knead 5 times.2. Roll or pat dough into 10 x 6-inch rectangle. Cut crosswise into ten 1-inch strips. Place about 1 inch apart on ungreased cookie sheet.3. Bake 10 to 12 minutes or until golden brown. HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Stick: Calories 135 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 0mg Sodium 340mg Carbohydrate 27g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 1 FruitBETTY'S TIP: These sweet scone sticks are particularly good when eaten warm with a thin spread of honey or jam. Add a glass of fresh-squeezed orange juice, and your morning is off to a sensational start!From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.