Sweet Irish Breakfast Scones

• Vegetarian

• Produce

  • 1/4 cup Cranberries, dried
  • 1/4 cup Raisins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups Self rising flour
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1 cup Milk

Found on ruralmom.com

Ingredients

• 2 cups Self-Rising Flour
• 1/4 cup Raisins
• 1/4 cup Dried Cranberries
• 1 cup Milk
• 2 Eggs
• 1/2 cup Butter (cold)
• 1/2 cup Sugar
• 1 teaspoon Vanilla Extract

Directions

• Preheat oven to 425 degrees.
• In a large mixing bowl, add flour and butter.
• Using a pastry cutter, cut butter into flour until fully crumbed.
• Stir in raisins and sugar.
• In a small mixing bowl, whisk eggs, milk and vanilla until thoroughly combined. Pour mix into flour mix and stir until a soft dough is formed.
• Transfer dough to a pre-floured pastry sheet. (Alternatively you can use any flat, clean, dry and floured surface.)
• Use a lightly floured rolling pin to gently flatten dough. (Dough should be approximately a 1-inch thickness)
• Cut scones with a round cookie cutter.
• Place cut scones onto cast iron pan or pizza pan. (Alternatively you can use a baking sheet lined with parchment paper.)
• Gather remaining dough in a ball, re-flatten with rolling pin, then cut scones from dough. Repeat until entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
• Bake for 12-15 minutes. Cool on wire rack.
• Serve warm or fully fully cooled with butter, jelly, jam, or fresh cream.