Fox and Goose Scones
(Thank you Ruth, and your friend Donna!)
3 cups flour 2 1/2 teaspoons baking powder
1/3 cup sugar 1/2 teaspoon baking soda
3/4 tsp salt 1/2 tsp cream of tartar
3/4 cups butter 1 cup milk
1 tablespoon heavy cream 1 cup dried cranberries
Heat oven to 425. Grease cookie sheet.
Sift dry ingredients together. Cut in butter until crumbly. Mix in fruit, add milk and cream and mix thoroughly.
Turn onto floured board and knead about 8 times. Roll out and cut into circles or triangles. (or I just pat it into two semi-flat rounds and
cut those into sections) Place on cookie sheet, brush with beaten egg (optional).
Bake 12 minutes or until golden brown (may be slightly longer for sections than biscuit sized scones)
You can substitute sour cream, mayonaise, or yogurt for heavy cream. (I cheat and use less milk, and make up the difference with
half and half) You can substitute raisons or any other dried fruit for cranberries. (I often used dried blueberries...yum)
One of my friends also sprinkles the scone tops with "raw" sugar before baking to make then look fancier.