Scones
This recipe is my "doctored" version of scones. They are very soft and moist, unlike traditional scones which are dry and hard.
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 stick cold unsalted butter, cut into small pieces
- 1 - 1/4 cups heavy cream, half & half, milk or buttermilk
- 2/3 to 1 cup chocolate chips, dried fruit, nuts, etc.
- Crystallized sugar for sprinkling on top (Image 1)
Preheat the oven to 425°.
In a bowl, mix flour, sugar and baking powder. Using a food processor blend the butter into the flour mixture by processing in short bursts for 10-15 seconds until the mixture resembles coarse cornmeal (Image 2). You can also use a pastry cutter or fork to do this but a food processor makes it go much faster.
Add the chocolate chips, dried fruit and/or nuts and mix into flour mixture. Some good combinations are 1/3 cup chocolate chips + 1/3 cup dried cherries; or 1/3 cup dried cherries + 1/3 cup golden raisins + 1/3 cup chopped dried apricots; 1/3 cup dried cherries + 1/3 cup almond pieces; 1/3 cup butterscotch pieces + 1/3 cup pecans, etc.
Add the cream, half & half, milk or buttermilk and stir until dry ingredients are just moistened. Do not over-mix. Batter will be wet.
Drop spoonfuls of batter on a baking sheet or pizza stone lined with parchment paper. Sprinkle with crystallized sugar. Bake for 16-18 minutes. Cool for 10 minutes before serving.
Makes 8 scones.
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 Image 2 |
