Many people mistakenly believe that they shouldn’t eat anything for breakfast on Thanksgiving morning. That they should “save room” in their stomach for the delicious feast they are going to eat later. I believe this is a mistake. Just like you stretch your muscles before a run, (not that I’d know anything about that) you must stretch your stomach in preparation for the marathon of eating ahead.
The best way to do this is with a simple (because who wants to add anything time consuming to their already busy day of cooking?) and delicious breakfast. This is one of my very favorite breakfasts to make on a holiday morning. You will most likely have the ingredients on hand and you will have them ready to go before the oven is preheated.
These easy and delicious scones are lightly spiced with cinnamon, flaky, filled with plump raisins, and drizzled with a simple glaze. So delicious, fancy enough for a holiday, but really, not fancy at all, and perfect with a cup of tea or coffee.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/3 cup raisins (I love the Sunmaid baking raisins, they are so juicy)
1 cup confectioners’ sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat the oven to 425°.
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. Divide dough in half, and pat each half into a circle about an inch thick on a floured surface. Cut each circle into triangular quarters and place on a baking sheet. Bake for 12-15 minutes or until golden.
Meanwhile, combine the icing ingredients until smooth. Drizzle over warm scones.