Cardamom Prune Drop Scones Recipes

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DROP SCONES (SO EASY)



Drop Scones (So Easy) image

Make and share this Drop Scones (So Easy) recipe from Food.com.

Provided by MizzNezz

Categories     Scones

Time 25m

Yield 12 scones

Number Of Ingredients 10

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1/2 cup cranberries, chopped
1/3 cup raisins
1/2 cup milk
1 large egg
1 tablespoon sugar

Steps:

  • Heat oven to 425 degrees Fahrenheit.
  • Grease a cookie sheet.
  • Mix flour, 1/3 cup sugar, baking powder, and salt.
  • Cut in butter until fine crumbs; food processor is best.
  • Place in large bowl; add cranberries and raisins.
  • Beat milk and egg with a fork.
  • Add milk and egg mixture to flour mixture; stir with fork until moistened.
  • Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
  • Sprinkle with the 1 Tablespoon sugar.
  • Bake 13 minutes or until golden.
  • Cool on rack.

CARDAMOM PRUNE DROP SCONES



Cardamom Prune Drop Scones image

From "Biscuits to Scones" by Elizabeth Alston. She recommends cutting prunes with oiled knife or kitchen shears. Posted here for safekeeping.

Provided by Jmommy209

Categories     Scones

Time 35m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1/4 cup sugar
1 teaspoon lemon peel, grated
1/2 cup unsalted butter, cold, cut into chunks
3/4 cup prune, finely cut

Steps:

  • Preheat oven to 375 F.
  • Put flour, soda, powder, salt and cardamom into large bowl, mix well.
  • In another bowl, beat together sour cream, egg, lemon peel and sugar.
  • Cut butter into flour mixture until it resembles coarse sand.
  • Add prunes to flour/butter and toss to distribute evenly.
  • Add sour cream mixture and stir with a spoon until a sticky dough forms.
  • Drop by 1/3 cupfuls of dough 2 inches apart on an ungreased cookie sheet.
  • Bake 20 to 25 minutes, until golden brown.
  • Cool, loosely covered with a dish towel, on a wire rack.

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