Triple-fruit Scones

SconesTriple-Fruit Scones

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4 cup  granulted sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small cubes
  • 1/3 cup currants
  • 1/3 cup golden raisins
  • 1/2 cup  dried cranberries
  • 1 cup milk
  • 1 large egg beaten

Preparation

Preheat oven to 375°. Line a baking sheet with parchment paper. Place the dried fruits in a bowl. Cover the fruit with hot water. Let the fruit soak and soften  30 minutes, and then drain well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 cup sugar, baking powder, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Gently  mix in milk and fruit until a loose dough forms, and then turn on to a floured surface.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured surface.

Cut dough into a 1 1/2 inch thick disc. With a floured knife, cut the disc into 10 to 12 equal sized wedges and place them on the baking sheet.

Sprinkle with 1 tablespoon sugar or brush the tops of the scones with the beaten egg; bake at 375° for 18-20 minutes or until golden. Serve warm.