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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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While watching the royal wedding of Prince William and Princess Kate, I was inspired to make scones; nothing else would do. This is the recipe that I developed that morning. I like the combination of dried cherries, blueberries and cranberries, but any dried fruit can be substituted; you are only limited by your imagination. Ingredients:
3 cups flour |
1/3 cup sugar |
1 tablespoon baking powder |
3/4 teaspoon salt |
1 1/2 teaspoons orange zest |
1/4 cup dried cherries |
1/4 cup dried blueberries |
1/4 cup dried cranberries |
1 1/2 cups heavy cream |
2 tablespoons heavy cream |
1 teaspoon ground cinnamon |
3 tablespoons sugar |
1 teaspoon sugar |
Directions:
1. Preheat oven to 400 degrees. Place parchment paper on two half-sheet baking pans (parchment paper will make clean-up a snap, or use ungreased baking sheets).
2. Whisk together the dry ingredients.
3. Stir in orange zest and dried fruit (3/4 cup of any dried fruit will do).
4. Form a well in the center of the mix and pour in 1 1/2 cup heavy cream. Quickly mix together with a fork until just combined.
5. Divide dough into three equal balls.
6. On a lightly floured work surface, gently (do not overwork the dough or they will be tough) form each portion into a flatten circle about 3/4” thick.
7. Cut each circle into 6 triangles. Place triangles on baking sheets, about 1-2” apart.
8. Brush each scone with remaining heavy cream; combine the cinnamon and sugar; then sprinkle with cinnamon sugar.
9. Bake 12-15 minutes or until lightly browned.
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