|Be the first to rate this recipe »|
2 1/2 cups (11 3/4 ounces) Quick Mix
2 tablespoons (3/4 ounce) sugar
3/4 cup (3 to 4 ounces) raisins, currants, or the dried fruit of your choice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract or 1/2 teaspoon butter-vanilla flavor powder
1 egg (or 1 1/2 tablespoons dried whole eggs + 2 tablespoons water)
1/3 cup (2 3/4 ounces) water, milk, or cream*
coarse white sugar or cinnamon-sugar, for topping (optional)
*Clearly, cream will make a richer, more tender scone than water; it's up to you and your diet which liquid option you choose.
Whisk the sugar, dried fruit and nutmeg into the Quick Mix. Whisk the flavor, egg and liquid together, and stir them into the dry ingredients. Mix until evenly moistened.
Transfer the dough to a lightly floured work surface. Gently fold it over until it holds together. Place it on a lightly greased baking sheet, pat it into an 8-inch circle, and cut it into 8 wedges. Pull the wedges apart slightly. Brush the tops of the scones with a bit of milk, and sprinkle them with coarse sugar. Bake them in a preheated 400°F oven for 18 to 22 minutes, until lightly browned. Yield: 8 scones.