Cranberry & Golden Raisin Scones
You’ve asked for a scone recipes so instead of muffins today, I decided to share a favorite scone recipe. These scones mix together easily and make a big batch when dipped with a scoop. If you make them in the traditional triangle shape it makes twelve.
Now, a word about our scones at the Pickwick Society Tearoom: the most common question from our customers – how we made our scones so tender. Actually, the secret came from my mother’s mom. My Grandma Trusty was from Mississippi and she made the best biscuits in the world. No question about it, my grandma’s biscuits were light and flaky held a lot of jam and butter; best of all delicious! Because I am the oldest granddaughter I was the lucky one, Grandma taught me many of her cooking and baking secrets. Grandma’s advice was always, “Don’t work your biscuits too much.” She would cut in the butter and flour with two knives, gently toss in the liquids till just incorporated, then instead of rolling out her biscuits, Grandma would gently dip a small handful of dough, pat it gently between her hands, and place it lovingly on a baking sheet. Those biscuits were always so tender, so flaky and so delicious! At the tearoom, we dipped our scones with an ice cream scoop. It made the process faster, made all the scones approximately the same size, and kept them tender.
We adapted this recipe from a scone recipe in the cookbook: “Mad Hungry, Feeding Men & Boys” by Lucinda Scala Quinn. This recipe calls for melted butter which is easier for mixing than having to cut cold butter into the flour mix. We added more fruit than the original recipe and changed the way we finish them.
Raisin Cranberry Scones
- 3 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg beaten
- 2 tablespoons sugar
- 8 tablespoons butter, melted
- 1/3 to ½ cups dried fruit
- Egg wash – 1 egg beaten with 1 tablespoon water or milk
- Coarse sugar for sprinkling
- Preheat oven to 400F and line two baking sheets with parchment or spray with baking spray.
- In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl whisk together beaten egg, buttermilk and 2 Tbsp sugar.
- Stir about two thirds of the dry mix into the egg buttermilk mixture.
- Gradually add the melted butter mixing until incorporated.
- Mix in remaining flour mixture and dried fruit. The dough will be somewhat stiff.
- Dip with an ice cream scoop onto the prepared baking sheets placing scones about 2 inches apart. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 20 to 25 minutes until lightly browned on top. Serve warm with butter or clotted cream and jam if desired.
- Makes 12 to 15 scones