Wednesday, December 29, 2010

Spicy Cranberry Raisin Scones

Fill your home with the festive aroma of cinnamon and nutmeg when you bake these lovely scones.

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup granulated sugar
4 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup cold butter
1/4 cup raisins
1/4 cup dried cranberries
1 egg
2/3 cup cold milk

Combine flour, sugar, baking powder, cinnamon and nutmeg in a large bowl. Cut in butter until crumbly. Stir in raisins. Make a well in the center. In a small bowl, beat egg until frothy. Mix in milk, then pour into well. Stir to make soft dough. Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two 6″ circles. Transfer to greased baking sheet. Score each top into 6 pie-shaped wedges. Bake at 425F for 15 minutes until well risen and browned. Serve hot with butter or maple butter.

My mom baked these scones on Christmas morning to enjoy with our coffee while we opened gifts (well, the kids didn’t have coffee, they had milk!). I loved the smell of cinnamon and nutmeg that wafted through our home; it smelled like Christmas. Not only did they smell great but they tasted great too. They were a perfect light breakfast, just what we needed to hold us over before brunch, which was a very delicious Christmas Wifesaver. Everyone really enjoyed these, and I’m sure I’ll be making them again because these are delicious anytime of the year.

-Recipe adapted from Company’s Coming