|Ready for wet ingredients.|
|The finished product, fresh out of the oven.|
This recipe comes from "Christmas Thyme at Oak Hill Farm" by Marge Clark, 1994. I have used it many times and been pleased each time. Notice there is no cutting in of butter, cutting short the mixing process.:-)
SCOTCH SCONES WITH DRIED CRANBERRIES
2 cups flour
1/2 cup raisins, currants, or dried cranberries (I think dried cherries would work, too).
2 Tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream (I used fat-free).
1/4 cup vegetable oil
3 Tablespoons milk
1 egg, slightly beaten
- Heat oven to 425 degrees F. Combine the first 6 ingredients in a large bowl. Add remainder of ingredients and stir until dough holds together. On a well-floured surface, roll the ball of dough until it is no longer sticky. Knead dough 12 or 15 times. Divide ball in half. Pat each half into a 6" circle. Brush surfaces with a little milk, then sprinkle a little sugar on each. Cut each circle into 8 wedges. Place 2" apart on a very lightly greased cookie sheet. Bake for 10-12 minutes. Serve hot, if possible, with butter, a flavored butter, honey, or jam and of course, clotted cream. Makes 16.
You can easily notice that I cut the scones into heart shapes rather than into wedges. The MOTH puts the leftovers in the freezer to enjoy as he is ready for them.
I haven't experimented with adding other ingredients rather than the dried fruit. I wonder how they would taste with mini-chocolate chips. Hmm....
Next post - A "great anytime" treat....