So simple and satisfying! For some inexplicable reason
scones held no appeal for me, well that’s not quite true, once I made a batch
from a recipe and they turned out like hockey pucks. But I so wanted
something homey and simple after Christmas. I picked out a recipe from a
ragged little publication I had since... forever. I cannot recall what flour company
put it out as the cover and the back are long gone. They turned out rather well, requiring nothing else, not even butter. They were still perfectly soft the
following day. It has been 3 days since and this morning I finally heated one up and spread a bit of butter on it. Still good, every crumb. Indeed this is a keeper. The notations are new, yes I
desecrate cookbooks! They are works in progress; I rate and mark them. As an
avid reader of fiction with a penchant for hard cover publications, I treat every book with holy reverence, mindful of the next reader. But
cookbooks are different. Cookbooks are fluid; worthy of my experience, remaining open for future interpretations.
FRUIT SCONES
2 cups flour
4 tsp baking powder
1/2 cup sugar
1 tsp salt
1/4 cup butter, soft
2 eggs, beaten
1/3 cup heavy cream
1/4 cup 3.25% buttermilk
3/4 cup dried fruit [I used dried
cherries]
- Preheat the oven to 425F.
- Line a baking tray with parchment paper.
- Whisk together flour, baking powder, sugar and salt.
- Rub in the soft butter.
- In a small bowl lightly beat the eggs.
- Stir in the heavy cream and the buttermilk.
- Add the egg mixture to the flour mixture and stir just to combine.
- Add the dried fruit. [Any dried fruit chucks may be used, cherries, raisins, currents, strawberries blueberries, apricots etc. Fresh or frozen or canned fruit is not suitable for this recipe.]
- Roll the dough out on a lightly floured surface and cut 14 rounds.
- Place on prepared baking tray and bake in the preheated oven for 20 minutes or until the top and sides begin to turn golden. Do not over bake. Check the bottom, it should be lightly browned.
