Cream Scones Your Way

1. 1

   Heat oven to 425u00b0 and position rack in the middle of the oven. Lightly flour a baking stone or baking sheet.

2. 2

   If you're using dried fruit, let the fruit soak in some water or juice long enough to plump it up, about 15 to 20 minutes. Drain off any excess liquid.

3. 3

   Measure flour, baking powder, sugar and salt into a medium bowl. Work the butter into the dry ingredients with your fingers, until the fat is well incorporated into the flour and the mixture looks like breadcrumbs.

4. 4

   In another bowl, lightly dust the fruit (cut into bite-sized bits) or berries with a little bit of flour.

5. 5

   Using a spatula, add the cup of heavy cream and the cup of fruit and 1 tsp of zest, if using. Gently fold until cream is incorporated and you're left with a soft dough. This should not take more than 30-60 seconds.

6. 6

   Gently gather the dough into a ball, and turn out onto the floured stone or sheet. Lightly pat dough out into an 8 inch circle, about 1/2 thick. Brush lightly with a little bit of milk or cream and sprinkle with coarse sanding sugar. With a sharp, floured paring knife, cut the circle into 8 wedges and separate slightly.

7. 7

   Bake in a hot oven for 13-16 minutes, or until golden brown on the tops. Let rest on baking sheet until scones are cool enough to handle.

No additional tips available.