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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 50 |
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From a Cooking Light magazine. I added chopped walnuts but they are good this way as well. Ingredients:
3 1/2 cups flour |
5 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup unsalted butter, cold |
1 egg |
1/2 cup agave nectar, c&h brand organic light |
1 cup milk |
1 cup dried cranberries or 1 cup raisins |
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Lightly grease a baking sheet; set aside.
3. In a large bowl combine flour, baking powder and salt.
4. Cut in butter until mixture resembles coarse crumbs.
5. In a smaller bowl, mix egg, Agave Nectar and milk.
6. Stir into flour mixture until moistened. Do not over mix.
7. Turn dough onto lightly floured surface and knead until smooth.
8. Knead cranberries or raisins in until just combined.
9. Roll dough into a 1/2 inch disk and cut into 8 wedges.
10. Place on prepared cooking sheet.
11. Bake approximately 15 minutes or until golden brown and a toothpick inserted into center comes out clean.
12. Remove from oven and place scones on a wire rack to cool.
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