Saturday, March 6, 2021

Tutti Frutti Scones

 2 c. unbleached all-purpose flour, plus more for flouring hands
1 T. baking powder
1/2 t. salt
1/4 c. sugar
4 T. cold butter, cut into bits
1/4 c. golden raisins or currants
1/2 c. dried apricot pieces, cranberries, strawberry pieces, or blueberries
1/2 c. chopped walnuts, hazelnuts, pecans, or almonds
1-1/4 c. heavy cream
2 T. melted butter
2 T. coarse white sugar
Additional butter or jam, for serving

Preheat oven to 400 degrees.

In a large bowl, mix together flour, baking powder, salt, and sugar. Blend in cold butter until the mixture is crumbly. Mix in the raisins, dried fruit, and nuts. Add the cream and mix just until the mixture comes together as a sticky ball of dough.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. With floured hands, pat the dough into a 10" round. Brush the top with melted butter and sprinkle evenly with the coarse white sugar.

Score the top of the round with a knife to create 8 equal wedges. Bake for 15 minutes or until golden brown.

Remove from oven and separate the wedges. Serve warm with jam or butter.

Serves 8.

Adapted from New Hampshire Home magazine, March/April 2021, p. 36. 

No comments:

Post a Comment