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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a classic scone recipe, again from ATK, but adapted slighty. I like it with dried cherries, but you could make this with any dried fruit you like. Ingredients:
2 cups ap flour |
3 tbsp sugar |
1 tbsp baking powder |
1/2 tsp salt |
5 tbsp butter, cut into 1/4 cubes, chilled |
3/4 cup dried cherries (or currants, crystalized ginger, cranberries, blueberries, etc.) |
1 cup heavy cream plus 2 tbsp, divided |
raw sugar for sprinkling over tops |
Directions:
1. Preheat oven to 450oF.
2. 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.
3. 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.
4. Turn the dough out onto a floured surface and knead a few times until the dough forms a rough, slightly sticky ball.
5. 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.
6. 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).
7. 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.
8. Variations:
9. Ginger scones: substitute 1/2 cup chopped crystallized ginger for cherries.
10. Cranberry-orange scones: add 1 tsp grated orange zest with the butter and substitute 3/4 cup dried cranberries for the cherries.
11. 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.
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