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“While watching the royal wedding of Prince William and Princess Kate, I was inspired to make scones; nothing else would do. This is the recipe that I developed that morning. I like the combination of dried cherries, blueberries and cranberries, but any dried fruit can be substituted; you are only limited by your imagination.”
READY IN:
25mins
SERVES:
18
YIELD:
18 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Place parchment paper on two half-sheet baking pans (parchment paper will make clean-up a snap, or use ungreased baking sheets).
  2. Whisk together the dry ingredients.
  3. Stir in orange zest and dried fruit (3/4 cup of any dried fruit will do).
  4. Form a well in the center of the mix and pour in 1 1/2 cup heavy cream. Quickly mix together with a fork until just combined.
  5. Divide dough into three equal balls.
  6. On a lightly floured work surface, gently (do not overwork the dough or they will be tough) form each portion into a flatten circle about ¾” thick.
  7. Cut each circle into 6 triangles. Place triangles on baking sheets, about 1-2” apart.
  8. Brush each scone with remaining heavy cream; combine the cinnamon and sugar; then sprinkle with cinnamon sugar.
  9. Bake 12-15 minutes or until lightly browned.

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