Directions:
- Preheat oven to 450oF.
- If you have a food processor, pulse flour, sugar, baking powder, and salt together (about 6 pulses). If you don't have a food processor (like me), mix the dry ingredients together in a bowl with a whisk. Scatter the butter evenly over the flour mixture and pulse until it resembles wet sand with some slightly large clumps (about 12 pulses), or use a pastry blender or your fingers until you get the same effect.
- Add dried fruit and pulse once or stir to combine. If dough is not in a large bowl already, put it into one. Add 1 cup heavy cream and stir in with a large spatula until the dough begins to form, about 30 seconds.
- Turn the dough out onto a floured surface and knead a few times until the dough forms a rough, slightly sticky ball.
- Press the dough into a greased 9 round cake pan. Turn back out onto floured surface. Using a knife or bench scraper cut the dough into 8 even pieces.
- Place the dough on a parchment lined baking sheet. Brush tops of scones with cream and generously sprinkle with raw sugar (or other course sugar, this provides a nice crunchy top).
- Bake until scone tops are lightly brown, about 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at RT.
- Variations:
- Ginger scones: substitute 1/2 cup chopped crystallized ginger for cherries.
- Cranberry-orange scones: add 1 tsp grated orange zest with the butter and substitute 3/4 cup dried cranberries for the cherries.
- Lemon-Blueberry: add 1 tsp grated lemon zest with butter and substitute 1 cup fresh or frozen blueberries for cherries.. Mix the dough by hand after adding the berries to keep them as whole as possible.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.81 Kcal (1402 kJ) | ||
| Calories from fat | 146.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Cholesterol | 24.22mg | 8% | |
| Sodium | 983.51mg | 41% | |
| Potassium | 296.6mg | 6% | |
| Total Carbs | 43.33g | 14% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 198.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 372.16 Kcal (1558 kJ) | ||
| Calories from fat | 162.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.08g | 25% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 8% | |
| Sodium | 1093.23mg | 41% | |
| Potassium | 329.69mg | 6% | |
| Total Carbs | 48.16g | 14% | |
| Sugars | 5.14g | 18% | |
| Dietary Fiber | 4.93g | 18% | |
| Protein | 5.59g | 10% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 14% | |
| Calcium | 220.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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