Cranberry & Raisin Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Usually I find scones too dry but these are very moist! Serve them warm from the oven with butter & preserves - or make a day ahead & store in an air-tight container. You can use just cranberries or just raisins but I prefer the combination. If you don't have 18% cream (table cream in Canada) you can replace with 1/2 cup of whipping cream (heavy cream) + 1/2 cup of whole milk or 2% milk - but not 1% or skim milk! Ingredients:
2 1/4 cups flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup unsalted butter |
1 cup dried cranberries |
1/2 cup raisins |
1 cup 18% cream |
1 egg yolk |
1/2 teaspoon vanilla extract |
1/4 cup white vinegar |
2 tablespoons milk (for topping) |
1 tablespoon sugar (for topping) |
Directions:
1. Line a baking sheet with parchment& preheat the oven to 400F.
2. Combine the dry ingredients in a large bowl; using a pastry cutter, add the butter until the mixture resembles coarse crumbs.
3. Mix in the cranberries& raisins.
4. Combine the wet ingredients in a separate bowl; add to the dry ingredients& stir until just combines.
5. Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well.
6. Roll the dough into a ball& flatten into a disc about 2 1/2 inches thick.
7. Brush the top with milk& sprinkle with sugar.
8. Cut into 6 wedges& place on baking dish.
9. Bake until golden brown, about 15 minutes.
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