Scottish Fruit-Filled Scones - cooking recipe

Ingredients

4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
1 1/3 cups milk
16 tablespoons cold butter
2/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups raisins or 1 1/2 cups sultanas
1 jar fruit preserves

Preparation

Preheat oven to 425F degrees.
Combine flour, baking powder, and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry cutter until mixture looks like fine granules.
Add sugar, raisins and mix.
Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
Roll out dough to a flat shape between 1/4\"and 1/2\" thick.
Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
Place a solid disk on a greased cookie sheet.
Place a disk with a hole on top and fill the hole with fruit.
Cover with another solid disk and pinch edges to seal.
Re-roll and cut scraps and repeat cutting until all dough is used.
Bake for 12 - 14 minutes or until medium brown on top.
Put on a wire rack and cool before serving.
***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.