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2 cups flour 500 mL
2 tbsp sugar 30 mL
4 tsp baking powder 20 mL
1 tsp salt 5 mL
1/4 cup butter 60 mL
1 cup cold milk 250 mL
1/3 cup butter 75 mL
1 cup packed brown sugar 250 mL
3 tsp cinnamon 15 mL
1/3 cup raisins 75 mL
In large bowl mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in centre. Pour milk in well. Stir to form soft dough adding a bit more milk if needed.
Turn out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick by 12 inches long (8 mm x 30 cm).
Cream butter, brown sugar and cinnamon together well. Drop 1 tsp into each of 12 greased muffin tins.
Spread the remaining cinnamon mixture over dough rectangle. Sprinkle raisins over top. Roll up as for jelly roll. Cut into 12 slices.
Place slices in muffin tins. Bake in 400°F/200°C oven for 20 to 25 minutes.
2 tbsp sugar 30 mL
4 tsp baking powder 20 mL
1 tsp salt 5 mL
1/4 cup butter 60 mL
1 cup cold milk 250 mL
1/3 cup butter 75 mL
1 cup packed brown sugar 250 mL
3 tsp cinnamon 15 mL
1/3 cup raisins 75 mL
In large bowl mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in centre. Pour milk in well. Stir to form soft dough adding a bit more milk if needed.
Turn out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick by 12 inches long (8 mm x 30 cm).
Cream butter, brown sugar and cinnamon together well. Drop 1 tsp into each of 12 greased muffin tins.
Spread the remaining cinnamon mixture over dough rectangle. Sprinkle raisins over top. Roll up as for jelly roll. Cut into 12 slices.
Place slices in muffin tins. Bake in 400°F/200°C oven for 20 to 25 minutes.
