Just what the Queen favored 👑 I love scones and how easily they come together. Perfect for afternoon tea or breakfast, with lots of cream and jam. Yum! This version is eggless, which I prefer, and it’s perfect for anyone who doesn’t eat eggs or has an allergy. 💛
Ingredients
- 2 cups all purpose flour
- 1 tbs baking powder
- 3 tbs granulated sugar
- 1/2 tsp salt
- 5 tbs cold unsalted butter
- 1/4 cup died raisins
- 1/4 cup dried cranberries
- 1 cup heavy cream and more for brushing
- Turbinado raw Cain sugar
Instructions
- ▪️Preheat oven to 425 F. and line a baking sheet with parchment paper.
- ▪️Add the dry ingredients to a food processor and pulse a few times to mix the ingredients well.
- ▪️add the cold butter cubes and pulse 12 times to cut the butter into the dry ingredients.
- ▪️add the raisins and 1/4 cup of cranberries and pulse 5 more times, the flour should feel like sand granules.
- ▪️add the cream ( I used the cream from the clotted cream that I made) and work into the flour using a fork until combined.
- ▪️use your hand and the method would be gathering not kneading until you form a ball ▪️ Turn the dough onto a floured surface, shape into a wheel with a thickness of 1 inch.
- ▪️cut into 4 then into 8, place on the baking tray making sure not to crowd brush with cream and sprinkle with raw sugar.
- ▪️place on the oven on the middle rack and bake for 12 minutes.
- ▪️let cool for 10 minutes and enjoy with clotted cream an jam.
Notes
- Save the extra in an airtight container.
- .