Recipes \ Scones with cranberries and raisins

Scones with cranberries and raisins

Scones with cranberries and raisins
flour – 450 g, natural yoghurt to taste, plum jam – to taste raisins – 60 g lemon juice – 0,5 of lemon orange juice – 0.5 orange, salt – 1 pinch, cranberries – 60 g butter – 120 grams egg, large – 2 PCs., milk – 5-10 tbsp, baking powder – 1 packet
Step 1

Soak raisins and cranberries in a mixture of lemon and orange juices.

Step 2

Sift the flour into a bowl, add baking powder, salt and butter. Grind with food processor or just with your hands the ingredients into a fine crumb.

Step 3

Beat the eggs with the milk (first add 5 tbsp milk if dough seems dry, you can add more).

Step 4

Put the dried fruit, pre-obsesiv them.

Step 5

To combine flour and egg-milk mixture. Knead a soft dough, trying to do it quickly, otherwise the finished scones can be tough.

Step 6

Using the cookie cutter to cut out scones, brush them with milk and put on a baking tray with non-stick coating. Bake in a preheated 200 °C oven for about 15 minutes.

Step 7

The finished scones should rise and brown. Cool pastries on wire rack. Cut each bun lengthwise, put a spoonful of jam and yogurt and cover with top. Traditionally scones are served with whipped cream, but yogurt is not worse and much more useful. To serve five o'clock tea.
Cuisine
English
Cooking time
30 min
Difficulty
medium
Vegetarian
ovo-lacto vegetarian
Scones with cranberries and raisins
Scones with cranberries and raisins
Scones with cranberries and raisins
Scones with cranberries and raisins
Scones with cranberries and raisins