EASY CINNAMON-RAISIN SCONE MIX

THIS IS A LOVELY FIRST-TIME-OUT-OF-THE-GATE RECIPE for beginning bakers. It is the best kind of food gift, because anyone can master making it well.

MAKES ABOUT

16 SCONES (TWO BATCHES OF 8 SCONES EACH)

5 cups / 600 grams all-purpose flour

¾ cup / 150 grams granulated sugar

1 cup / 100 grams nonfat dry milk powder

1 tablespoon baking powder

2 teaspoons ground cinnamon

1½ teaspoons salt

¾ cup / 180 grams vegetable shortening

10.5 ounces / 300 grams raisins

In a large bowl, combine the flour, sugar, milk powder, baking powder, cinnamon, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the raisins. Spoon into a large, wide-mouth jar or large resealable plastic bag. Store in a cool, dry place until ready to use, for up to 6 months.

To make a batch of 8 scones: Preheat the oven to 400°F / 200°C. Grease a baking sheet.

In a large bowl, combine 4 cups of the mix, 1 lightly beaten medium-size egg, and ½ cup / 120 milliliters of milk or water and stir with a fork until moistened. Turn onto a lightly floured surface and knead five or six times. Transfer to the prepared baking sheet and pat into a 9-inch / 23-centimeter circle. Cut into 8 wedges (do not separate) and sprinkle the tops with raw or turbinado sugar. Bake for 20 to 25 minutes, or until golden brown. Serve warm, or allow to cool and store in an airtight container in a cool, dry place or in the refrigerator for up to 3 days.