Ingredients
-
2 1/4
-
1/4
-
2
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
1
-
1
-
1/2
-
1/4
-
2
-
1
-
Directions
Cranberry & Raisin Scones, 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!, Awesome, awesome, awesome used 1 cup of blueberries instead of the cranberries and raisins and they were so good This is definitely going into the recipe file!, Awesome, awesome, awesome used 1 cup of blueberries instead of the cranberries and raisins and they were so good This is definitely going into the recipe file!
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Steps
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1
Done
|
Line a Baking Sheet With Parchment& Preheat the Oven to 400f. |
|
2
Done
|
Combine the Dry Ingredients in a Large Bowl; Using a Pastry Cutter, Add the Butter Until the Mixture Resembles Coarse Crumbs. |
|
3
Done
|
Mix in the Cranberries& Raisins. |
|
4
Done
|
Combine the Wet Ingredients in a Separate Bowl; Add to the Dry Ingredients& Stir Until Just Combines. |
|
5
Done
|
Turn the Dough Out Onto a Well-Floured Work Surface& Knead Until the Wet& Dry Ingredients Are Mixed Well. |
|
6
Done
|
Roll the Dough Into a Ball& Flatten Into a Disc About 2 1/2 Inches Thick. |
|
7
Done
|
Brush the Top With Milk& Sprinkle With Sugar. |
|
8
Done
|
Cut Into 6 Wedges& Place on Baking Dish. |
|
9
Done
|
Bake Until Golden Brown, About 15 Minutes. |
