5 tablespoons of unsalted butter cut up in small pieces
1-1/4 cup of milk or buttermilk
1 teaspoon of vanilla extract
3/4 cup of raisins
1 cup of confectioners sugar
1/4 teaspoon of cinnamon
2 tablespoons of milk
Put Puffins in food processor and pulse until the puffins are fine crumbs. Combine flour through ginger in the food processor. Pulse a few times.
Add butter and pulse until the mixture looks like small crumbs.
Combine milk/buttermilk, egg and vanilla. Add to food processor. Pulse until moistened. If the batter appears too wet, add a bit more flour.
Fold in raisins.
Either put batter in greased scone pan (which will yield 8 scones). If you don’t have a scone pan, put batter on a flour dusted surface. Pat down and cut into scones with a cookie cutter. Add scones to cookie sheet.
Bake at 425 degrees for 15-20 minutes depending on how big your scones are. When the toothpick comes out clean, it’s time.
Mix ingredients for the glaze. If you like your glaze thicker, add more sugar. If you like it thinner, add more milk.
Once the scones are cooled (if you could wait that long), brush the glaze on the scones.