Raisin Scones

• 1/2 cup raisins
• 2 cups flour
• 3 teaspoons baking powder
• 2 teaspoons caster sugar
• 60g reduced salt butter
• 250ml buttermilk
• 1 egg, lightly beaten
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup no added sugar apricot or raspberry jam

1. Pour 1/4 cup boiling water over raisins, allow to sit for 10 minutes, stirring occasionally.
2. Drain any excess liquid off raisins.
3. Place flour, baking powder, sugar and butter into food processor.
4. Process until mixture resembles breadcrumbs.
5. Remove to a large bowl.
6. Add the combined buttermilk, egg and raisins.
7. Mix until just combined.
8. Tip mixture onto a lightly floured bench top.
9. Press out to 4cm thickness and cut out rounds with a 6cm cutter.
10. Place onto an oven tray and bake at 200 degrees C for 10-12 minutes.
11. Serve with jam and Philly*.

raisins, flour, baking powder, caster sugar, salt butter, buttermilk, egg, philadelphia, sugar

Taken from www.kraftrecipes.com/recipes/raisin-scones-104243.aspx (may not work)