- 3 1/2 cups all-purpose flour, divided
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold
- 1 cup dried cranberries or raisins
- 1 large egg
- 1/3 cup milk
- 1/2 cup Domino® Organic Blue Agave Nectar Syrups
Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper; set aside.
In a large bowl, combine 3 1/4 cups flour, baking powder and salt. Cut in small pieces of butter, using pastry blender, two knives or your hands, until mixture is crumbly. Toss in cranberries or raisins to coat. In a smaller bowl, mix egg, milk and agave nectar; stir into flour mixture until moistened.
Using 1/4 cup flour, generously flour work surface. Turn dough, which will be slightly sticky, out onto surface; knead until smooth. Roll dough out into 2 1/2- to 3/4-inch thick disks. Cut each disk into 8 wedges, separating slightly. Place each wedge 1 inch apart on prepared baking sheet, keeping the wedges in a circle, if possible.
Bake for 15 minutes, or until golden brown. Enjoy immediately or store in an airtight container at room temperature for 3 to 5 days.
For circular shaped scones, roll dough into a 16-inch log and cut scones into 1-inch thick pieces. Place on prepared baking sheet, cut side up. Press down lightly to 1/2- to 3/4-inch thick before baking.
Add other flavors--like ground cinnamon, or try adding 1 teaspoon of almond, vanilla or other extract.
Add other ingredients--chocolate, white or butterscotch chips, or assorted dried fruits and nuts.
Brush scones with extra milk just before baking to create a slightly glossy finish.