Friday, November 9, 2007

Diwali Fruit and Nut Scones

Dried fruit and nuts are traditional during Diwali, the Hindu festival of lights. I make these scones for friends who celebrate the holiday. But they're nice anytime of the year.


1 cup fresh raspberries
1/2 cup dried cherries
½ cup walnuts
2- 2 1/2 cups cup all-purpose flour
3 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup butter
2 large eggs
3/4 cup milk or half and half
1/4 cup brown sugar

Preheat oven to 350 degrees F.

Sift together flour, baking powder, sugar and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible. Add walnuts and dried cherries. If mixture is too moist add a little more flour.

Whisk eggs with 1/3 cup of milk or half-and-half. Gently stir into the flour mixture.

Turn dough out onto a floured surface. Gently roll into round shape, ½ inch thick. Cut into wedges and plce on greased cookie sheet. Bake for 15 minutes. While baking, mix remaining milk with brown sugar and drizzle on top of scones. Bake 3-5 minutes longer.

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