Unexpected Fluffy Answer

For next weekend, I want to make scones. Dad likes the miniature ones from Whole Foods, so he didn't see the point in me making homemade ones and spending the time on them when there are other things I could be doing. (I said the same thing about lemonade, but we're planning on buying a 5 lb bag of lemons today anyways.) The batch of scones I whipped up while he was in the shower, they made that statement past tense. He likes them! I now have permission to make scones for next weekend. And a good reason to beg for a pastry blender. And dough scraper.

Cran-raisin Scones

makes 20 miniature scones

1 1/2 cups all-purpose flour

1/4 cup sugar

2 1/4 teaspoons baking powder

2 teaspoons lemon zest

3/8 teaspoon salt

1/2 stick (1/4 cup) butter, chilled and cut into small pieces

1/4 cup heavy cream

2 tablespoons whole milk + more to brush tops

1 large egg

1/2 cup raisins.

1/4 cup dried cranberries

turbinado sugar for sprinkling tops

Preheat oven to 425F. Grease a baking sheet.

Soak raisins and cranberries in hot water for 10 minutes. Drain and pat dry.

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. With pastry cutter or fingers, cut butter into flour mixture until resembles coarse meal with some larger pieces.

Whisk together cream, milk and egg and stir into flour mixture with a wooden spoon until just mixed. Fold in raisins and cranberries. Collect dough and turn onto a well-floured surface. Knead 4 or 5 times. Shape into a 7 by 8 inch rectangle and cut into 20 triangles (but don't separate). Transfer to a baking sheet and brush tops with milk and sprinkle with turbinado sugar. Bake for 8 to 12 minutes or until tops and sides are golden brown.

Remove from oven and cool on rack.