Dried Fruit Cream Scones
May. 28th, 2012 08:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI made these on Saturday to use up some cream before it turned. Someone blogging about this recipe described it as "life-changing." I wouldn't go that far but they disappeared pretty quickly. The recipe is from Marion Cunningham's excellent The Breakfast Book.
For the Scones:
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
½ cup chopped dried fruit (apricots, prunes, or figs)
¼ cup golden raisins
1¼ cups heavy cream
For the Glaze:
3 tablespoons butter, melted
2 tablespoons sugar
Directions
Preheat the oven to 425°F. Use an ungreased baking sheet. [My baking sheets are kind of disgusting (but I'm too cheap to replace them) so I lined it with baking parchment.]
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit and raisins. [I used dried apricots and golden raisins] Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).
Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. [If you have coarse ground sugar, it would be pretty but I didn't and plain sugar worked fine.] Cut the circle into 12 wedges and place each piece on the baking sheet, allowing about an inch between pieces.
Bake for about 15 minutes, or until golden brown. EDIT: These can be frozen (see comments below).
© 1987 Marion Cunningham
For the Scones:
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
½ cup chopped dried fruit (apricots, prunes, or figs)
¼ cup golden raisins
1¼ cups heavy cream
For the Glaze:
3 tablespoons butter, melted
2 tablespoons sugar
Directions
Preheat the oven to 425°F. Use an ungreased baking sheet. [My baking sheets are kind of disgusting (but I'm too cheap to replace them) so I lined it with baking parchment.]
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit and raisins. [I used dried apricots and golden raisins] Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).
Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. [If you have coarse ground sugar, it would be pretty but I didn't and plain sugar worked fine.] Cut the circle into 12 wedges and place each piece on the baking sheet, allowing about an inch between pieces.
Bake for about 15 minutes, or until golden brown. EDIT: These can be frozen (see comments below).
© 1987 Marion Cunningham