Triple Sec Cream Scones

Recipe by heidi
READY IN: 40mins
SERVES: 8
YIELD: 8 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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