Scones
Prep Time: 10 minutes + refrigeration & cooking time (~22 minutes)
Makes: 8
Preheat oven to 400°F
Line baking sheet with parchment paper
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 Tbsp fine zest (lemon, orange, grapefruit depending on fruit using)
1/2 cup cold unsalted butter, cut into small piece
3/4 cup 18% cream
1 large egg (50g)
1 tsp vanilla
1 cup fruit (cranberries, blueberries, currants)
Scones - T Spoon Cooking
Instructions
In a large bowl stir sugar & zest together with your fingers until fragrant. Add flour, baking powder & salt to mixture and whisk to combine.
Cut in the butter until the mixture until rough and crumbly. You want to still be able to see bits of butter. Can use your fingertips or a pastry blender.
In a separate bowl whisk cream, egg and vanilla together. Add this to the flour mixture and stir with a fork just to bring the dough together, it will be fairly loose dough.
Turn onto a lightly floured work surface and bring together with your hands. Flatten the dough out and press the fruit into the dough, folding and flattening it out a few times to incorporate the fruit.
On a lightly floured surface shape the dough into a disc about 10 inches across or a rectangle about 8x4inches. Wrap in plastic and refrigerate at least 30 minutes up to 24 hours. Cut the dough into wedges (8-10 depending on the size of scone you want).
Place a couple inches apart on parchment lined baking sheets.
Brush the scones with a little bit of cream and bake 20-25 minutes until lightly browned.
Cool completely before glazing.
Options for Fruit Combinations
Blueberry- Lemon
Cranberry- Orange
Cranberry- White Chocolate
Cranberry- Grapefruit
Currant- Lemon
Lemon- Poppyseed
Glaze
1 cup icing sugar
1 1/2 Tbsp lemon juice (orange juice/grapefruit juice)
Whisk the sugar and lemon juice together and drizzle over cooled scones.
Makes: 8
Preheat oven to 400°F
Line baking sheet with parchment paper
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 Tbsp fine zest (lemon, orange, grapefruit depending on fruit using)
1/2 cup cold unsalted butter, cut into small piece
3/4 cup 18% cream
1 large egg (50g)
1 tsp vanilla
1 cup fruit (cranberries, blueberries, currants)
Scones - T Spoon Cooking
Instructions
In a large bowl stir sugar & zest together with your fingers until fragrant. Add flour, baking powder & salt to mixture and whisk to combine.
Cut in the butter until the mixture until rough and crumbly. You want to still be able to see bits of butter. Can use your fingertips or a pastry blender.
In a separate bowl whisk cream, egg and vanilla together. Add this to the flour mixture and stir with a fork just to bring the dough together, it will be fairly loose dough.
Turn onto a lightly floured work surface and bring together with your hands. Flatten the dough out and press the fruit into the dough, folding and flattening it out a few times to incorporate the fruit.
On a lightly floured surface shape the dough into a disc about 10 inches across or a rectangle about 8x4inches. Wrap in plastic and refrigerate at least 30 minutes up to 24 hours. Cut the dough into wedges (8-10 depending on the size of scone you want).
Place a couple inches apart on parchment lined baking sheets.
Brush the scones with a little bit of cream and bake 20-25 minutes until lightly browned.
Cool completely before glazing.
Options for Fruit Combinations
Blueberry- Lemon
Cranberry- Orange
Cranberry- White Chocolate
Cranberry- Grapefruit
Currant- Lemon
Lemon- Poppyseed
Glaze
1 cup icing sugar
1 1/2 Tbsp lemon juice (orange juice/grapefruit juice)
Whisk the sugar and lemon juice together and drizzle over cooled scones.