Cinnascones
Every morsel is a journey back to simpler food.
20 mins 
Makes approx. 15 
INGREDIENTS
Metric
Imperial
- 1 packet SASKO SCONE MIX
- 90 g butter (cubed)
- 140 ml milk
- 1 extra-large egg
- SASKO CAKE WHEAT FLOUR to lightly cover surface
- 30 g butter
- 120 ml sugar
- 2 tsp cinnamon
- 60 ml raisins
- 1 cup icing sugar
- 2 tbsp milk
- Butter, jam and whipped cream
- 1 packet SASKO SCONE MIX
- 3.17 oz butter (cubed)
- 4.73 oz milk
- 1 extra-large egg
- SASKO CAKE WHEAT FLOUR to lightly cover surface
- 1.06 oz butter
- 4.06 oz sugar
- 2 tsp cinnamon
- 2.03 oz raisins
- 1 cup icing sugar
- 2 tbsp milk
- Butter, jam and whipped cream
METHOD
- Preheat the oven to 190°C and grease a large baking tray.
- Make the scone mixture as per the Quick Treats Scone Mix instructions.
- Gently press the dough out onto a floured surface, dust with a little more flour and roll out to a rectangular shape with a length of about 45cm and a width of about 20cm.
- Melt the butter and mix in the sugar and cinnamon to form a sugary paste.
- Spread the paste evenly over the dough and sprinkle over the raisins.
- Roll one long end of the rectangle over to form a thin, Swiss Roll-shaped log.
- Cut slices of about 2 cm in width from the log and place the circles, face down and 5cm apart, onto the greased baking tray.
- Bake in the oven for approximately 12-15 mins or until golden brown and cooked through.
- Serve either warm with butter, jam and cream or cooled with a little of the drizzle.
- To make the drizzle: simply stir the icing sugar and milk together in a bowl and spoon over the scones.
- N.B. Baking instructions are a guideline only. Baking times and quantity may vary depending on appliance temperatures and size/shape of scone.
6 
