CRANBERRY-RAISIN SCONES
A very British treat, served with butter, or with clotted cream and strawberry jam. From the blog at delicious:days.
Provided by DrGaellon
Categories Scones
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking sheet with parchment or a Silpat.
- In a food processor, combine 1 1/2 cups flour, baking powder, sugar and salt. Process briefly to combine. Add ice-cold butter cubes and pulse five or six times, until the butter is cut into chunks no bigger than a small pea. Add raisins and cranberries and pulse once or twice more to distribute. Add milk or buttermilk and pulse until dough is just combined and shows no large spots of dry flour; add more flour if dough appears too wet.
- Sprinkle half the remaining flour on a board. Turn out the dough onto the flour and sprinkle with the last of the flour. Knead by hand just 3 or 4 times. Pat into a disc about 1 1/4 inches thick (about 6" across). Using a long, sharp knife, cut disc into 6 wedges. Cut straight up-and-down, and do not drag the knife through the dough, or it will rise unevenly. (Alternatively, use a 2.5-inch round cookie cutter and cut into 6 rounds, or pat into a 7.5x5 inch rectangle and cut into 6 2.5-inch squares.).
- Place scones on lines baking sheet. Beat egg yolk and milk, and brush onto each scone. Sprinkle each scone with a small pinch of coarse sugar. Bake in the middle of the preheated oven for 13-15 minutes or until golden brown. Cool 5 minutes on pan, then transfer to a wire rack until cool enough to handle. Serve warm with butter or clotted cream and jam.
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julli akther
[email protected]I can't wait to try making these scones with different fruits. I think they would be great with blueberries or raspberries.
Francix Kamangah
[email protected]These scones are a bit time-consuming to make, but they're definitely worth it.
Emihle Gushe
[email protected]I'm not a big fan of cranberries, but I really liked these scones. The raisins balanced out the tartness of the cranberries.
Daniel Stroud
[email protected]These scones are a great way to use up leftover cranberries and raisins.
Bena Muli
[email protected]I'm always looking for new scone recipes. I'm so glad I found this one!
Serenity Gomez
[email protected]These scones are so versatile. You can serve them with jam, butter, or even ice cream.
konik hasan
[email protected]I love the way these scones smell while they're baking. They fill the whole house with a delicious aroma.
Asim baloch Asim baloch
[email protected]These scones are perfect for a quick breakfast or snack. They're also great for freezing.
Endless Feelings
[email protected]I made these scones gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Md Mintu Ali
[email protected]I didn't have any cranberries, so I used blueberries instead. The scones were still delicious!
mostafa El_tabakh
[email protected]The scones were a bit dry. I think I'll add a little more milk next time.
LOOSE TEKZ
[email protected]These scones were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Chimezie Timothy
[email protected]I made these scones for my family and they loved them! They said they were the best scones they'd ever had.
Bibi Kulsum
[email protected]I wasn't sure how the cranberries and raisins would taste together, but they were surprisingly good! The scones were moist and flavorful.
micaela mcgowan
[email protected]These scones are so easy to make! I love that I can just throw all the ingredients in a bowl and mix them together.
Musa Omotola
[email protected]I followed the recipe exactly and the scones turned out great. They were light and fluffy, with a perfect crumb.
Himel Butt
[email protected]The scones were delicious! The cranberries and raisins added a nice tartness that balanced out the sweetness of the scone.
Madalynne Dunaway
[email protected]I've made these scones several times and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Vera Saucedo
[email protected]These scones were a hit! I made them for a brunch party and they were gone in minutes. Everyone loved the tangy sweetness of the cranberries and raisins.