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Tim's Famous Cranberry and Golden Raisin Scones

Cafe Cimino
Course Breakfast
Servings 12 scones

Equipment

  • Food processor
  • large mixing bowl
  • Baking sheet

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 3/4 cup buttermilk
  • 2 eggs
  • cinnamon and sugar for topping scones

Instructions
 

  • Preheat oven to 400°. Line a baking sheet with parchment paper.
  • In a food processor, add flour, sugar, bakingpowder, baking soda, and salt. Mix well.
  • Cut butter into small chunks and add to flourmixture. Mix until dough is coarse, resemblingcornmeal, and transfer to a large mixing bowl.
  • Add dried fruit to flour mixture, combine untilfruit is coated with flour
  • Add buttermilk and eggs to flour mix to create amoist but not sticky dough. Dust with extra flourto create a biscuit-like flaky texture. Foldingthe dough into layers with a dusting of flour inbetween the layers will give the finished scone aflaky texture.
  • Form dough into a ball and cut in half. Flatteneach half into a ¾-inch thick circle. Cut eachcircle into 6-8 wedges.
  • Place wedges on parchment-lined baking sheet,sprinkle with cinnamon and sugar.
  • Bake 12–15 minutes or until tops of scones aregolden brown.