 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
âYou can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins,â says Della Dunsieth of New Castle, Pennsylvania. âDonât overmix or youâll have a hard, dense scone.â Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1-1/2 teaspoons baking powder |
1/8 teaspoon salt |
1/4 cup cold butter |
3 tablespoons 2% milk |
1 egg, beaten |
1/4 cup dried cranberries |
1/4 teaspoon coarse sugar |
Directions:
1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
2. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.
3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 4 scones.
|
|