How to Make Dried Fruit Scones
I recently discovered a fondness for scones, especially after I started to experiment with them a few months ago. I don't quite remember how it started, but all know it had something to do with my matcha scone experiment, taking me three tries to finally get it right.
Since those scones turned out so great, I decided to have some fun. What other types of scones can I come up with other than the usual blueberry ones I see all over the place?
In order to prepare for my brainstorming session, I made myself a nice cup of herb tea with a handful of dried fruits to snack on. As I enjoyed my snack of dried fruits, that's when the idea of using them in scones hit me. I know I've seen scones dotted with dried cranberries before and I thought, why not dried fruits. By the way, my packet of dried fruits consisted of raisins, pineapples and papaya bits but I'm sure any combination would work.
The great thing about dried fruits is that you can simply throw them into the batter. No draining of excess liquids or any slicing and dicing involved. I usually like some glaze on my scones, but I completely forgot to make one and in the end, I think they were pretty awesome without it.
You might want to try some of my other recipes.
- 2 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 6 tablespoons milk
- 1 egg beaten
- 1/2 cup dried fruits
8-slot pan lets you easily make scones, cornbread and buscuits. The heavy cast-aluminum surface ensures quick and even heating and can be used in the oven or the stovetop. Nonstick surface makes cleaning easy.
- Preheat oven to 425 F.
- Combine the flour, sugar, baking powder and salt in a bowl.
- Cut in the butter until it looks like cookie crumbs.
- In a small bowl, combine milk and 2 tablespoons beaten egg.
- Add liquid to crumb mixture until just moistened. You don't have to use it all.
- Add dried fruits to the mixture.
- Turn dough onto floured surface and knead gently 6-8 times.
- Cut dough in half and pat into two 6-inch circles.
- Cut each circle into 4 wedges.
- Place the wedges on a cookie sheet sprayed with cooking spray.
- Brush tops with remaining egg.
- Bake 15 minutes or lightly brown.
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More than 80 recipes for scones, cakes and sandwiches from the wildly popular Alice's Tea Cup restaurants in New York City. Everything you need for a tea party is included such as how to properly make tea.