Cranberry Raisin Scones

British Breakfast Recipes

2 1/2 c. flour 2 tsp. baking powder 1 Tbsp. sugar 1/2 tsp. salt 4 Tbsp. butter (chilled) 2 eggs 1/2 c. cream 1/4 c. dried cranberries 1/2 c. golden raisins

A cup of tea, a nice hot scone and thou...paradise enow! If only it were easy to find clotted cream on our side of the Pond... Note: If you're watching calories...or just don't fancy a special trip to the store, try substituting milk for cream. Cream's better, of course. Yield: 1 doz. small scones Preheat oven to 425°F (220°C). In a small bowl, cover cranberries and raisins with water and set aside. (If your dried fruit is fresh and juicy, this step is not as crucial, but if your raisins are leftover from last Christmas, don't skip it!) In a medium bowl, sift together flour, baking powder, sugar, and salt. Cut the butter into small pieces, then cut them into the flour with a pastry blender. Work it in until the butter is thoroughly distributed throughout the flour (many cookbooks say "until it resembles coarse meal"). Drain the cranberries and raisins. Add to the flour mixture. Stir thoroughly to distribute evenly. Beat in eggs. Add cream. When the dough gets too stiff to beat, knead with floured hands. Form the dough into a disk and place on a floured surface. Pat out the dough to a thickness of about 1/2 inch (1.3cm). Cut into 12 triangles. (This will make long skinny triangles. If you prefer a more obtuse angle on your triangles, first divide the dough in two pieces, and cut each piece into six triangles.) Place each triangle on a baking sheet, making sure the edges don't touch. If you want them to have a shiny appearance, brush them with egg wash (egg white with a little water) before baking. Bake at 425°F (220°C) for 15 min., or until golden brown. A little butter and a nice hot cuppa. Good for what ails you!

Submitted by Gretchen Grant
Contributed on: Wednesday August 22nd, 2007 and modified on Wednesday August 22nd, 2007