Cranberry Raisin Scones

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Usually i find scones too dry but these are very moist! Serve them warm from the oven with butter & preserves - or make a day ahead & store in an air-tight container. You can use just cranberries or just raisins but i prefer the combination. If you don't have 18% cream (table cream in canada) you can replace with 1/2 cup of whipping cream (heavy cream) + 1/2 cup of whole milk or 2% milk - but not 1% or skim milk!!

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Steps

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Line a baking sheet with parchment& preheat the oven to 400f.

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Combine the dry ingredients in a large bowl.

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Using a pastry cutter , add the butter until the mixture resembles coarse crumbs.

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Mix in the cranberries& raisins.

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Combine the wet ingredients in a separate bowl.

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Add to the dry ingredients& stir until just combines.

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Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well.

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Roll the dough into a ball& flatten into a disc about 2 1 / 2 inches thick.

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Brush the top with milk& sprinkle with sugar.

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Cut into 6 wedges& place on baking dish.

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Bake until golden brown , about 15 minutes.

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Ingredients

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flour, sugar, baking powder, baking soda, salt, unsalted butter, dried cranberries, raisins, cream, egg yolk, vanilla extract, white vinegar, milk