Cranberry & Raisin Scones Recipe
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 6 scones
These Cranberry & Raisin Scones are a delightful twist on the classic, with their moist and tender crumb. They promise a perfect balance of sweetness and tartness, making them an excellent choice for breakfast or a cozy brunch. Serve them warm from the oven with a pat of butter and a dollop of preserves, or prepare them a day ahead and store them in an air-tight container to enjoy later.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1 cup dried cranberries
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 cup white vinegar
- 1 cup 18% table cream (or substitute with 1/2 cup whipping cream + 1/2 cup whole milk)
For the topping:
- 1/4 cup milk (for brushing)
- 2 tablespoons granulated sugar (for sprinkling)
Instructions:
-
Preheat and Prepare:
Begin by lining a baking sheet with parchment paper. Preheat your oven to 400°F (200°C) to ensure it’s nice and hot when the scones go in. -
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This will ensure the leavening agents are evenly distributed throughout the flour. -
Cut in the Butter:
Add the chilled butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs. The butter pieces should be pea-sized or slightly smaller. This step is crucial for achieving a flaky texture in your scones. -
Add the Fruit:
Stir in the dried cranberries and raisins, making sure they’re evenly distributed throughout the flour mixture. This helps in preventing the fruit from clumping together. -
Combine Wet Ingredients:
In a separate bowl, mix together the vanilla extract, white vinegar, and table cream (or your chosen milk and cream substitute). Stir until well combined. -
Form the Dough:
Pour the wet ingredients into the dry ingredients. Gently stir the mixture until it just comes together. Be careful not to overmix, as this can make the scones tough. -
Knead and Shape:
Turn the dough out onto a well-floured work surface. Gently knead the dough a few times to ensure it’s well combined. Shape the dough into a ball, then flatten it into a disc approximately 2 1/2 inches thick. -
Prepare for Baking:
Transfer the disc to the prepared baking sheet. Brush the top with milk and sprinkle evenly with sugar. This will give the scones a lovely, golden finish. -
Cut and Bake:
Using a sharp knife or a bench scraper, cut the dough into 6 wedges. Arrange them on the baking sheet, leaving a bit of space between each piece. Bake in the preheated oven for about 15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. -
Cool and Serve:
Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm with butter, preserves, or your favorite spread.
These scones are incredibly versatile. Feel free to swap out the cranberries and raisins for other dried fruits or add a handful of chopped nuts for an extra layer of flavor and texture. Whether you’re enjoying them fresh from the oven or the next day, these scones are sure to be a hit at any breakfast or brunch gathering.
