Prep 10 mins
Cook 30 mins
The orange flavored raisins make these so good. Make sure to soak them at least 15 minutes! EDIT: I tried these with cranberries and they do not work as well as the raisins. I would imagine any *dried* fruit would work best, since letting it soak in liquid (triple sec) reconstitutes its moisture, whereas cranberries will not absorb as much liquid. Hope that helps!
- 118.29 ml raisins (or other dried fruit) or 118.29 ml cranberries (see edit above)
- 59.14 ml triple sec or 59.14 ml orange-flavored liqueur
- 473.18 ml flour
- 9.85 ml baking powder
- 14.79 ml sugar
- 1.23 ml salt
- 88.74 ml butter, cubed
- 2 eggs, beaten
- 118.29 ml heavy cream, cold
- Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins).
- Preheat oven to 425°F.
- Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal.
- Drain the liqueur from the raisins.
- Mix the eggs, cream, and raisins.
- Add the egg mixture to the flour mixture, stirring just until a dough forms.
- Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough).
- Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet.
- Bake for 15 minutes until golden.
We really liked these! It was a little sweet for our taste, so in the second batch I added two tablespoons of lemon juice, and one teaspoon of grated lemon rind. Perfection!