Agave Scones

By Hklbrries

Ingredients

• 3 1/2 cups all-purpose flour, divided
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cold
• 1 cup dried cranberries or raisins
• 1 large egg
• 1/3 cup milk
• 1/2 cup C&H® Organic Light Agave Nectar

Details

Servings 16
Adapted from chsugar.com

Preparation

Step 1

Preheat oven to 400 F. Lightly grease large baking sheet or line with parchment paper; set aside. In large bowl, combine 3 1/4 cups flour, baking powder and salt. Cut in small pieces of butter, using either pastry blender, 2 knives or your hands, until mixture is crumbly. Toss in cranberries or raisins to coat. In smaller bowl, mix egg, milk and agave; stir into flour mixture until moistened.

Using remaining 1/4 cup flour, generously flour work surface. Turn dough, which will be slightly sticky, out onto surface, and knead until smooth. Roll dough out into two 1/2- to 3/4-inch thick discs. Cut each disc into 8 wedges, separating slightly. Place each wedge 1 inch apart on prepared baking sheet, keeping wedges in a circle, if possible.

Bake 15 minutes or until golden brown. Enjoy immediately or store in airtight container at room temperature for 3 to 5 days.

Variations:

Option 1: For circular shaped scones, roll dough into a 16-inch log and cut scones into 1-inch thick pieces. Place on prepared baking sheet, cut side up. Press down lightly to 1/2- to 3/4-inch thick before baking.

Option 2: Add other flavors—ground cinnamon or any 1 tsp. vanilla, almond or other extract.

Option 3: Add other ingredients—chocolate, white, or butterscotch chips, assorted dried fruits and nuts.

Quick Tip:

Brush with extra milk just before baking to create a slightly glossy finish.