- 16
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
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.