1.1.18

FRUIT SCONES

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.

Am I the only one who mentally still starts out with 19 something and then having to make a conscious switch to 20 something? Well it's 20 something all-right, eighteen years later. May 2018 be a good year... starting with scones! And speaking of interpretations I give you the flour dance... from the poetry of the great Leonard Cohen.


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. 



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!