Anise Scones with Cranberry and Raisin

My favorite weekend morning treat from childhood had to be these scones.

We would have them packed full of sharp cheddar cheese or cranberries or even chocolate chips and, although I stay away from the latter version, every now and then I still like to knead up an interesting batch for a breakfast treat.

My newest version uses the warm spice of anise seeds, cardamom, and coriander to complement the sweet, juicy raisins and tangy cranberries that are tucked into the layers of flaky dough.  The result is a curiously comforting flavor that is an ideal compliment to a morning cup of coffee, green smoothie, or eggs.

Mom's Scones with Anise, Cranberry, and Raisin

Ingredients:

• 1 c white flour
• 1 c whole wheat flour
• 1 T baking powder
• 1/2 t salt
• 1 T anise seeds
• 1 T sugar
• 1/2 t cardamom
• 1/2 t coriander
• 8 T butter, room temperature
• 1/4 c cranberries
• 1/4 c raisins
• 1/2 c almond milk
• 1 large egg

Combine:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, stir the flour, baking powder, salt, anise, sugar, cardamom, and coriander together.
3. Break the butter into the flour with your hands or a pastry cutter until the mixture has the consistency of small crumbs.
4. Stir in the raisins and cranberries, breaking apart any clumps that form.
5. Beat the egg and milk together in a separate small bowl, then pour the liquid into the flour mixture.
6. Use a large metal spoon to fold the liquid into the flour until well combined then spoon it into a large ball.
7. Sprinkle a plastic cutting board with some flour, place the ball of dough on it and flatten into a disc, reshaping the sides as needed.  Use a sharp knife to cut the disc into 8 triangles, wetting the blade with water between each cut.
8. Space the triangles of dough evenly apart on the baking sheet and bake for 9-11 minutes until just golden brown around the bottom edges.
9. Transfer to a cooling rack for a few minutes then enjoy!