Cinnamon Coffee Scones
2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup strong, brewed coffee
1/4 cup milk
1/2 cup golden raisins or chopped dried apricots
1/2 cup chopped pecans or walnuts
Extra milk and sugar for toppings
Stir together the flour, cinnamon and sugar.
Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture. (Butter pieces should be the size of small peas.)
Mix together the eggs, coffee, and milk. Stir into the dry mixture to form a soft dough.
Stir in the fruit and nuts.
Turn dough out onto a floured board and gently pat into a circle of dough about 1/2 inch thick. Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
Gently brush tops with milk and sprinkle with sugar.
Bake in a preheated 400 degree F oven for 12 to 15 minutes or until golden brown.