Fruit Scones


2/3 cup Flour Unbleached
1 teaspoon Baking Soda
2 teaspoons Cream Of Tartar
Salt To Taste
4 tablespoons ButterStick)
3/4 cup Milk
1/2 cup soft fruit such as blueberries or spoonfuls of sugar as needed


Fruit Scones - Using the basic Sweet Milk Scones recipe, add up to 1/2 Cup of soft fruit such as blueberries, raspberries, sliced strawberries, or chopped mango along with a few spoonfuls of sugar if needed, to the dough before it is rolled out.
Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs.
Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.)
Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden.
The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour.
To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right".
There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.
Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion




10.0 servings


Monday, November 30, 2009 - 1:03pm



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