Cream Scones, the 2nd – My Favorite

As I mentioned, I have a few go-to scone recipes. This one is my favorite. It’s not as easy as Cream Scones, the 1st, because you need to cut in the butter, but I secretly like cutting in butter, and these are delicious, and I learned them from one of my favorite people in culinary school, so…

Cream Scones (II)

  • 2 c flour
  • 1 T baking powder
  • 1/2 t salt
  • 1/4 cup sugar
  • 4 oz butter
  • 3/4 cup dried fruit
  • 1 1/4 c cream
  • melted butter & coarse sugar

Preheat oven to 425º

Whisk together the dry ingredients, then cut in the butter. (I do this with my fingers, but a pastry cutter, or two knives, or a food processor will also work well.) Add the dried fruit, then the cream, mixing and flattening with a spatula until just forming a rough dough. Turn the dough out onto the counter, then fold it over itself and flatten, repeating until it comes together somewhat uniformly. Shape the dough into two circles, and cut each into 8 wedges.

Place wedges, evenly spaced, on a parchment or silpat lined baking sheet, and brush with melted butter, then sprinkle with coarse sugar. Bake until golden, ~12 to 15 minutes.


 

Note: the image used for this post is based on this recipe, but the scones were made mini-sized to serve with a kids’ homemade high tea.

 

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