From the kitchen
Goat's Milk Scones with Dried Cranberries
Tender teatime treats served with clotted cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 2/3 cup dried cranberries
- 3/4 cup cold whole goat's milk
- 1 large egg
Method
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder, and salt together.
- Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the dried cranberries.
- Whisk the goat's milk and egg together, then stir into the dry ingredients just until a shaggy dough forms.
- Pat into a circle, cut into 8 wedges, place on the sheet, and bake 16-18 minutes until golden.
Kitchen note
Freeze the cut scones for 10 minutes before baking for an even better rise.
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