Cranberry Nutmeg Scones
1 cup Dried cranberries — or raisins
1/3 cup Brandy; or water — warm
3 cups All-purpose flour
1/3 cup Granulated sugar — plus
2 teaspoons Granulated sugar
2 1/2 teaspoons Baking powder
3/4 teaspoon Nutmeg
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Butter or margarine — chilled
into 8 pieces
3/4 cup Buttermilk
1/2 cup Sour cream
2 teaspoons Milk
Preheat oven to 400 degrees; grease baking sheets. Combine the cranberries and brandy in a small bowl; set aside.
Place the flour, 1/3 cup sugar, baking powder, 1/2 teaspoon nutmeg, baking soda and salt in the mixer bowl. Attach the bowl and flat beater.
Drain the cranberries and add to the flour mixture. Turn to Stir Speed and mix for about 15 seconds until the cranberries are coated with the flour mixture. Add the butter. Continuing on Stir Speed, mix for about 30 seconds, or until the butter is the size of peas. Stop and scrape the bowl.
Add the buttermilk and sour cream. Continuing on Stir Speed, mix for about 30 seconds, or until a soft dough forms.
Knead the dough 4 to 5 times on a lightly floured surface. Divide the dough in half and pat or roll each half into a 1/2-inch thick circle.
Cut the dough with a 2-inch cutter. Place the scones two inches apart on the baking sheets. Combine the remaining 2 teaspoons sugar and 1/4 teaspoon nutmeg; mix well. Brush the tops of the scones with milk and sprinkle with the sugar mixture.
Bake for 12 to 15 minutes, or until light golden brown. Serve warm.
Note: If desired, pat all of the dough into a 9-inch round on a greased baking sheet. Using a floured knife, cut the dough all the way through into 8 wedges; do not separate the wedges. Brush with milk and sprinkle with the sugar mixture. Bake at 400 degrees for 20 to 30 minutes, or until light golden brown.