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!
Provided by CountryLady
Categories Scones
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Line a baking sheet with parchment& preheat the oven to 400F.
- Combine the dry ingredients in a large bowl; using a pastry cutter, add the butter until the mixture resembles coarse crumbs.
- Mix in the cranberries& raisins.
- Combine the wet ingredients in a separate bowl; add to the dry ingredients& stir until just combines.
- Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well.
- Roll the dough into a ball& flatten into a disc about 2 1/2 inches thick.
- Brush the top with milk& sprinkle with sugar.
- Cut into 6 wedges& place on baking dish.
- Bake until golden brown, about 15 minutes.
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