These scones are so easy — and a shameless variation on my stone fruit scones — that I’m tempted to skip writing about them. Except I haven’t blogged in over a month and the lack of baking and writing was starting to get old. Things have been tough, I’m not going to deny it. I lost an important family member and that was just for starters.
This was not a cat. He was a sage, a seer, and my heart. We will say no more.
On to scones. This is a recipe which takes minutes to make, contains no dairy unless you use butter, and tastes almost as good as cookies without the guilt.
Dried Berry Drop Scones
1/2 cup dried berries, cherries, raisins, or whatever you have on hand (I used a cranberry/cherry mix without sulphur)
1 cup orange juice or booze if you prefer
1 teaspoon vanilla
1 stick Earth Balance (still cold from the fridge)
2 3/4 cups Bisquick (I used the lowfat in the white box)
1/2 cup white sugar
Demerara/Turbinado or raw sugar for garnish (optional)
Put the dried fruit into the orange juice and set aside. Preheat oven to 400 degrees.
Whisk the egg into the OJ/fruit mixture. Add the vanilla. Fold the wet ingredients into the dry, mixing as little as possible to avoid tough scones.
Drop generous dollops of batter onto parchment-lined baking sheets. These won’t spread much so your dollops will determine how big your scones will be. Sprinkle the tops with raw sugar if desired. Bake about 15 to 20 minutes until scones are brown and firm to the touch. Cool on a rack.
Yields a couple of dozen medium scones.
Printable recipe here: