1/2 c dried cranberries, raisins, dried cherries or apricots cut into small bits
1 c heavy whipping cream; yes you read that correctly, I said one whole cup of heavy whipping cream
Instructions
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl and whisk together.
3. Use two knives or a pastry blender and your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in dried fruit You need to have some lumps or this wont work!
4. With a fork, stir in the heavy whipping cream ONLY until you dont see it anymore. Turn the dough onto a lightly floured counter and knead 5-10 times to bring it together. It may still be a little crumbly and thats okay, if you knead it too much you will melt the butter and the scone will be heavy.
5. Gently, but firmly, pat the dough into a 8 in circle about 3/4 in thick. Cut the scones into 8 wedges. Use a spatula to transfer to a ungreased baking sheet.
6. Bake for 12 to 15 minutes until tops are golden.
7. The original recipe suggests cooling the scones on a wire rack for 10 minutes before serving. This is an impossible task for women who like scones, so eat them as soon as you like, just be careful not to burn youself.
Serving
Suggestions
Serve with whipped butter and jam. Make sure that no one who is bothered by moaning is closeby because these are so good you cannot help yourself.
Originally Submitted
6/25/2012
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