Friday, September 16, 2011

Dried Fruit Scones

Image of scones taken from a picture off of Food Network . . . but I'm pretty sure mine looked just like these!

I really do like scones.

But sometimes I don't like them . . .

because sometimes they're dry;

I don't really like dry desserts.

Call me crazy!

So when I decided to make scones my goal was for them to be moist and delicious.

I made "mini scones" -- kind of like what's being served at Starbucks. 

Have you seen the mini vanilla bean scones?

Very cute.

Mine where not very cute.

But mine where moist . . . at least on the day I baked them!
I didn't try them the next day . . .but my friend who ate 5 of them said they were great!

This recipe is from the King Arthur website.

Dried Fruit Scones

2 3/4 cups flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chopped dried fruit (I used cherries; you can use chocolate chips, nuts, etc.)
2 large eggs
2 teaspoons vanilla extract (or almond, or other flavoring that goes with your fruit)
1/2 cup to 2/3 cup half and half or milk


1-2 TBSP butter
Powdered sugar to make a "paste"
enough heavy cream to make your "paste" to desired consistency
A smidge of vanilla (or other flavoring that was used in the scones), if desired.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

Stir in the fruit, chips, and/or nuts, if you're using them.

In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Line your baking sheet with a silpat, or place scones on ungreased cookie sheet.

Roll the dough into a circle or rectangle.  The dough should be about 3/4" thick.

Dipping a a knife, pizza cutter, or biscuit cutter into flour, cut dough into desired shape.  I cut my dough into squares and then again on the diagoal; creating a triangle

Carefully place the dough onto the baking pan.  There should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Depending on the size of the scone, bake the scones anywhere from 12 to 25 minutes, or until they're golden brown; being careful not to overbake.  Since I made "mini scones" I only baked the dough about 12 minutes.  Remember, they will continue to cook just a bit once removed from the oven.

Remove the scones from the oven, and cool briefly on the pan. Serve warm, if desired.

When they're completely cool, you can drizzle or dunk them in the glaze, if desired.  Allow the glaze to set up a bit before storing at room temperature.

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