Super Scones

Every dish has a story. This one starts with a friend (from my high school days, no less) who was generous and kind enough to share my wild blueberry pie recipe with a few of her friends. One of them mentioned that she was seeking the perfect scone recipe.

So after a bit of thought and some digging, I remembered this recipe, which started life on the King Arthur Flour website (presumably it’s still there) and made it into my notebook with some adaptation along the way. It had been awhile since I last made them, so I whipped up a batch and yes, they’re as good as I remember them. They’re nice and brown on top and have a creamy crumb on the inside. So Ms. Ellis, here you go.

The scones pictured are flavored with some orange zest and dried cranberries, but just about any dried fruit, fresh fruit or nuts could be swapped in for those. They’re also very good with no additions.

I’m told these are best served with jam and clotted cream (at least that’s what my pals from England and New Zealand tell me.) Somehow I think they know what they’re talking about.

Super Scones Category: All Posts, Breakfast and Brunch, Pastries, breads and more, Patisserie, Recipes Ingredients 2 3/4 cups all-purpose flour

1/3 cup sugar

3/4 tsp. salt

1 Tbsp baking powder

1/2 cup cold butter (1 stick)

1 1/2 cup dried cranberries

grated zest from one medium orange

2 large eggs

2 tsp. vanilla extract

1/2-2/3 cups heavy cream

2 tsp. milk

Coarse sugar (turbinado) for sprinkling Instructions Combine dry ingredients in a large bowl and stir or whisk to mix thoroughly.

Using a pastry cutter or a fork, cut the butter into the dry ingredients. Some small pea-size or smaller bits of butter will be mixed throughout the mixture.

Add fruit and zest and mix well.

In a second bowl, combine eggs, 1/2 cup cream and vanilla.

Add the liquid ingredients to the dry and mix well with a wooden spoon. If the dough is dry, add remaining cream a little at a time until the dough is sticky, but easily leaves the side of the bowl.

Line a baking tray with parchment paper and dust it with a bit of flour.

Divide dough in half and flatten each ball of dough into a disk about 6 inches in diameter and about 3/4-inch thick

With a wet knife, cut each disk into six wedges and pull them apart a little until there is about a half-inch space separating the pieces.

Brush the tops with a bit of cream and sprinkle with coarse sugar.

Put the tray in a freezer for 30 minutes. (Note: I ended up using two small trays because the large one wouldn't fit in the narrow freezer I have. This step is important. It rechills the butter and gives the protein in the flour time to do it's thing.)

While the dough is in the freezer, preheat the oven to 425F.

After half an hour, remove scones from the freezer and place directly in the oven. Bake 20-25 minutes. Powered by Zip Recipes 6.4.5 http://www.discoverycooking.com/super-scones/

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