Written by adam on Mar 11, 2006
Cherry and Golden Raisin Scones
Filed Under: Breads
This is my official submission for the weekend Cookbook Challenge, hosted by Alicat at Something So Clever and Sara at I Like to Cook. What we have here is a small round scone made with choppped maraschino cherries and golden raisins. This is not a sweet scone, as there is not much sugar in it. They're more buttery and rich. Biscuit? No. Scone? Yes. Is there a difference? Not much.
- 2 cups self-rising flour
- 1/3 cup butter, cut into small pieces
- 1/4 cup milk
- 1 egg, beaten
- 3 TBSP chopped Maraschino Cherries
- 3 TBSP Golden Raisins
- 1 TBSP Superfine sugar
- pinch of salt
Pre-Prep Prep: ~~Heat oven to 425 Degrees Fahrenheit. Soften the butter every so slightly (it makes for better crumbling). Chop the cherries. Measure out the ingredients. Lightly grease a cookie sheet.~~
In a large bowl, sift together the flour, salt, and sugar. Add the butter pieces and mash together with fingers until the the mixture resembles breadcrumbs. Stir in the cherries and raisins, then add the beaten egg.
Add the milk, and stir to form a soft dough. Knead lightly. On a lightly floured surface, roll out the dough to a thickness of 3/4 of an inch. Using a round cutter, cut out about 8-10 scones. Place them evenly apart on the cookie sheet and bake for 8-10 minutes or until golden brown.