Classic Fruit Scones
Classic Fruit Scones
Cuisine: BritishDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
15
minutesThese scones are hearty and delicious. This recipe is easy and flexible.
Ingredients
2 c all-purpose or gluten-free flour*
1/3 c + 2 T sugar
2 t baking powder
1/4 t salt
1/4 t cinnamon (optional)
6 T (3/4 stick) cold unsalted butter
1 large egg
1/4 c + 2 T heavy cream, half and half or rice milk
1 T sour cream or plain yogurt
1 T orange or lemon zest (optional)
1/2 cup fresh, dried, or frozen blueberries, strawberries, cherries, cranberries, apricots, currants or raisins
Directions
- Preheat oven to 425 F. Place a Silpat on a baking sheet and coat with 1 T butter using a paper towel, (the Silpat is optional).
- Mix together dry ingredients and sift into a mixing bowl.
- Cut butter into chunks and add to flour mixture.
- Cut in butter with a pastry mixer or food processor until the largest pieces are the size of peas.
- Whisk together egg, cream, sour cream and add to flour and butter mix until just mixed.
- Add zest and fruit and mix until just combined. If you are using frozen fruit, make sure ice particles are removed and dust with 1-2 T flour before adding to the dough.
- Gather the dough into a 5-6 inch x 2 inch round. Place between two pieces of parchment paper, wax paper, or plastic wrap. Roll with a rolling pin into a 3/4-1″ thick circle. Cut dough into 8 wedge pieces, like cutting a pie. Or cut round scones with a biscuit cutter. Move the dough onto the prepared Silpat with a pie spatula.
- Brush the tops of the scones with 2 T cream or milk and sprinkle with sugar.
- Bake until edges are golden brown, about 15-18 minutes. As for many gluten-free baked goods, let the scones get nice and brown so they are crispy on the edges.
Notes
- *Use Bob’s Red Mill 1 to 1 baking flour, white rice flour, or Kathy’s gluten-free flour mix.
Adapted from The Joy of Cooking (2006)