I had been complaining that most scone recipes are a royal pain in the butt with “cold, cut in butter” fussing and other hassle. She immediately volunteered this recipe, bless her heart, promising that it calls for none of that overkill, are amazingly light and moist, not the scratchy, dry tasteless lumps that they sometimes can be.
These are SO easy, so awesome!
I make a double batch, always, cuz you’re making the mess anyway, can make 2 different flavors, they disappear quickly!
2 cups flour
1 T baking powder
1/2 tsp salt
1/4 cup sugar
1 cup dried fruit (buy the best/organic), I love bing cherries, also use cranberries, prunes, or apricots
1 1/4 cup heavy cream
1 T melted butter
Preheat oven to 425.
Measure dry ingredients and mix together in a bowl with a fork. Add dried fruit and mix together so the fruit doesn’t stick together.
Add cream and stir until a dough forms. Gather dough together in the bowl and turn out onto a lightly foured work surface. Knead just 8-10 times until dough holds together.
I use scone form pans (see photo), perfect shape and ease every time. If not, simply pat dough into a circle approx 10″ in diameter and brish top with melted butter. I like to sprinkle the top with a course sugar. Cut dough into 12 triangles and place on buttered sheet pan or use parchment paper. Bake for 15 minutes until golden. Transfer to a cooling rack.
Makes 12 scones. YUM!