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Cranberry or Raisin Scones

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Ingredients

3 1/2 cups flour - all-purpose
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter unsalted, cold (1 1/2 sticks)
1 cup dried cranberries or raisins
1 large eggs
1/3 cup milk
1/2 cup agave syrup

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Cranberry or Raisin Scones

Always a hit with cream & strawberry jam

Brush with extra milk just before baking to create a slightly glossy finish

  • 1 hr
  • Serves 16
  • Easy

Directions

Always a hit with cream & strawberry jam

Steps

1
Done

Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper and set aside.

2
Done

In a large bowl, combine 3 1/4 cups flour, baking powder and salt. Cut in butter, using pastry blender, two knives or your hands, until mixture is crumbly, with small pieces of butter. Toss in cranberries or raisins to coat.

3
Done

In a smaller bowl, mix egg, milk and agave syrup; stir into flour mixture until moistened. Using 1/4 cup flour, generously flour work your surface. Turn dough, which will be slightly sticky, out onto surface, and knead until smooth.

4
Done

Roll dough out into two 1/2- to 3/4-inch-thick disks. Cut each disk into 8 wedges, separating slightly. Place each wedge 1 inch apart on prepared baking sheet, keeping the wedges in a circle, if possible.

5
Done

Bake for 15 minutes or until golden brown. Enjoy immediately or store in an airtight container at room temperature for 3 to 5 days.

Makes 16 scones.

6
Done

Variations

For circular shaped scones, roll dough into a 16-inch log and cut scones into 1-inch-thick pieces. Place on prepared baking sheet, cut side up. Press down lightly to 1/2- to 3/4-inch thick before baking.

Add other flavors — cinnamon or extracts. Try adding 1 teaspoon of almond or vanilla extract.
Add other ingredients — chocolate chips, white chocolate, assorted dried fruits and nuts.

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