Pecan Raisin Scones Recipe

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Take an afternoon break and enjoy these scones and a cup of Cinnamon Coffee.
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  • 2 1/2 cups flour
  • 2/3 cup plus 2 teaspoons sugar, divided
  • 2 1/2 tablespoons baking powder
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into chunks
  • 2 eggs
  • 3/4 cup sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins
15 mins
30 mins

1. Preheat oven to 375°F. Mix flour, 2/3 cup of the sugar, pumpkin pie spice, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

2. Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in pecans and raisins.

3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with remaining 2 teaspoons sugar.

4. Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.

Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown.
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Nutrition (per serving)
Calories: 307 Calories
Fat: 15 Grams
Protein: 5 Grams
Cholesterol: 65 Milligrams
Carbohydrates: 38 Grams
Sodium: 291 Milligrams
Fiber: 1 Grams

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