Triple Sec Cream Scones

1. 1

   Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins).

2. 2

   Preheat oven to 425u00b0F.

3. 3

   Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal.

4. 4

   Drain the liqueur from the raisins.

5. 5

   Mix the eggs, cream, and raisins.

6. 6

   Add the egg mixture to the flour mixture, stirring just until a dough forms.

7. 7

   Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough).

8. 8

   Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet.

9. 9

   Bake for 15 minutes until golden.

No nutritional information available.

No additional tips available.