Fig and Cranberry Scones
Bake a delightful treat with this Fig and Cranberry Scones recipe. Crisco ensures a light, crumbly texture for these fruit-filled breakfast favorites.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crisco.com.
Cooking tools:
- Offset spatula
- Grater
- Kitchen scale
- Pastry brush
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Freezer
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 3 1/2 cups (438 g) all purpose flour
- 2 1/2 tsp. Clabber Girl Baking Powder
- 1/2 tsp. Clabber Girl Baking Soda
- 1/4 tsp. kosher salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cold and grated
- 1/2 cup (113 g) Crisco All-Vegetable Shortening, cubed
- 1/2 cup (113 g) heavy cream, plus more for brushing the tops
- 1/2 cup (113 g) sour cream (or whole milk plain yogurt)
- 5 oz. (150 g) dried cranberries
- 4 Tbsp. fig butter
- Demerara or turbinado sugar for topping
