Maple Raisin Scones
2 1/2 cups dry pancake mix (the "just add water" type)
1/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup cold butter or margarine, cut into small pieces
1 cup raisins (optional)
1/2 cup milk
flour for dusting
Icing:
2/3 cup powdered sugar
2 tablespoons maple flavored syrup
1 teaspoon milk
Preheat oven to 425°. Combine pancake mix and sugar in medium
bowl. Add butter and cut into dry ingredients with a pastry
blender or fork until mixture resembles coarse crumbs. Stir in
raisins if desired. Add vanilla to milk and gradually add cold
milk, tossing with a fork until evenly moistened.
Turn mixture onto a lightly floured surface. Gently knead just
until dough holds together. Pat dough into a 9-inch circle.
Cut into 8 wedges and place scones 1-inch apart on a lightly
greased baking sheet.
Bake 12-15 minutes until golden brown. Remove from baking sheet and cool completely on a cooling rack.
Combine icing ingredients in small bowl. Gently whisk together until smooth. Drizzle over cooled scones.
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