fdlvr

I am currently looking for a recipe for scones that do not have raisins or currants as an ingredient. Any feedback appreciated........Thanks!

jmw

These have dried cranberries - don't know if that would be in your catagory of no raisins or currants. The other recipe is for buttermilk scones also very good.

CRANBERRY-TANGERINE SCONES

2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel (I use orange peel)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries

1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice (I use fresh orange juice)
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*

Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, (I use a pastry cutter) rub in until mixture resembles coarse meal. Mix in cranberries.

Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.

Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)

* Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

Makes 8.


Buttermilk Scones


3 cups all-purpose flour
1/3 cup sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup unsalted cold butter -- 1/2 inch pieces
1 cup buttermilk
Egg yolk
Cream
Raw sugar

Put dry ingredients in food processor, pulse to mix. Add butter, pulse until butter is in pieces about the size of a hazelnut. Dump into bowl. Pour in buttermilk and mix with a fork until a shaggy mass forms. This process is the same as for biscuits - the less you handle them the better. Form into a disk about 1 1/2 inches high, cut disk in half and in half again. Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8. Place on parchment lined sheet pan and freeze for 20 minute. Remove from
freezer, brush tops with egg yolk /cream mixture sprinkle with raw sugar.

Bake for about 12-14 minutes at 400°F.