Prep 10 mins
Cook 15 mins
I stayed at this quaint little inn, located in New Hampshire, for several nights and was lucky enough to enjoy their amazing breakfasts. This is just one of their delicious recipes that I know I will be making for years! We had the cranberry scones, so I would substitute cranberries for the raisins in this recipe. The scones were also served with a delicious orange butter. This recipe results in a soft, not-too-sweet scone that absolutely melts in your mouth. I remember course sugar being on top of these scones, which is not mentioned in the recipe. If desired, I would sprinkle enough to taste on the dough before baking.
- 473.18 ml flour
- 44.37 ml sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 73.94 ml butter, very cold, cut into cubes
- 118.29 ml raisins (or cranberries)
- 236.59 ml heavy cream
- Preheat oven to 425.
- Add dry ingredients into a food processor and pulse.
- Add butter, and pulse 15 times.
- Add raisins or cranberries.
- Transfer mixture to a mixing bowl.
- Add cream.
- Mix with spatula.
- Turnout onto parchment paper.
- Lightly knead.
- To shape, press into a 9" round non-stick pan.
- Remove dough from the mold and cut into 10 wedges.
- Bake 12 - 15 minutes.
These such things make life gentile. Made for Spring PAC 2012.
I like scones as well as raisins, so what's not to like about these easy-to-prepare tasties! Made as directed, these are very, very tasty, & another time (closer to the winter holidays) I'll make them with cranberries! I didn't, however, use a food processor, but rather did the mixing by hand! Very, very nice with either a honey butter or (as suggested in the intro) an orange butter, both of which I often have on hand! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]