Robin's Fruited Scones
"Tea time started to teach youngsters some table manners and has become a pause to relax time when were all together. My Sarah's tend to make mix scones but I do the real deal and they are delicious. If you have Double devonshire cream and rasberry preserves for topping they are devine. O'Conner cream tea anyone?"
photo by tabasco0697
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
8-16 scones
- Serves:
- 8-16
ingredients
- 3⁄4 cup dried fruit, I like Welch's Berry medley best
- 2 cups unbleached all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 5 tablespoons cold butter
- 1 cup sour cream
- 2 egg yolks
- you can add a dash of mccormicks orange peel and a few grates of fresh nutmeg to the batter
-
Topping
- 1 egg white
- 1 teaspoon sugar
- 1⁄8 teaspoon cinnamon
directions
- Chop the larger pieces of dried fruit and set aside. Combine flour, sugar, baking powder,salt and baking soda in a bowl. Cut in butter till mixture resembles coarse crumbs. Mix together egg yolks and sour cream. Reserve your whites for the glaze/topping. Add sourcream mixture to dry ingredients. Stir in dried fruit and mix just till combined. Turn onto floured surface and knead gently 6-8 times with well floured hands. Pat out into a circle or rectangle about half inch thick. Cut a circle like a pie and will give you larger traditional shaped scones. For more smaller scones I cut the rectangle into strips then cut each strip into small triangles. You can either brush with egg white and sprinkle cinnamon suger over tops at this point and then transfer to pan. Or I transfer to ungreased baking sheets and then brush on egg white and sprinkle cinnamon and sugar on. Bake at 425 for 15-20 minutes, or golden brown. Ajust time for size scones made. Will rise as bake so give space between on pan. Best served fresh and warm from the oven with Devonshire cream and rasberry preserves. But even next day are still light and tender. Do not over work mixing and kneeding the dough or will get dense and dry.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Easy to follow directions. I made smaller bite sized scones and served with vanilla ice cream and warm homemade raspberry sauce (made with 1 cup frozen organic raspberries, 4 Tablespoons sugar, 1/4 teaspoon lemon juice, 1/4 teaspoon cornstarch heat until it starts to thicken then spoon over ice cream and scones). We had family over again tonight and they loved these. It was my 89 yr old uncle's first "stone". He couldn't understand what we were saying so even though he now knows what he was eating he is still calling it a "stone". I really loved how easy it was to make these and yet they tasted just as fancy as the expensive coffee shops and a heck of a lot healthier without all the additives and preservatives. Our store didn't carry the Welch's brand of mixed dried fruit but I did find a different brand of dried mixed berries. This will definitely be on the rotation of desserts for when family comes over (they live next door so that's 3-4 times a week)
RECIPE SUBMITTED BY
Married 31 years. Live in rural area with one old mare and a small herd of Nubian dairy goats. I love cooking old favorites and trying new recipes. Mostly now just cooking for two but still host large groups several times a year. I've collected cookbooks for years when traveling. I have all my Mom and Mother in Laws cookbooks also. I try and write in my cookbooks any changes, when first tried and any other info that my daughter might enjoy later. Alot of my favorite moments center around food, holiday preparation and family time through the years. Recently my daughter has become interested in cooking more and I enjoy her new recipes and creations. My husband doesn't cook but helps in prep as directed and is the man for kitchen clean up.
