How to Make Dried Fruit Scones

This dried-fruit variation of cream scones can be varied endlessly with whatever fruits you have on hand. This recipe contains no butter or shortening, which results in a deliberately dry and crumbly scone that demands to be eaten with tea or coffee. Makes 16 scones.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/2 tbsps salt
• 3/4 cup plus 1 tbsp sugars
• knife
• bowls
• 4 cups cream (plus extra for glaze)
• 1 pound dried fruits (about 1 1/2 to 2 cups)
• baking sheets
• 3 tbsps baking powder
• sifters
• 6 cups all-purpose flour
• coarse sugar
• Coarse Sugar
• Baking Sheets
• Bowls
• Knife
• Sifters
• Knife
• Bowls
• Baking sheets
• 1 pound dried fruits (about 1 1/2 to 2 cups)
• 6 cups all-purpose flour
• 3/4 cup plus 1 tbsp sugars
• 1 1/2 tbsps salt
• 4 cups cream (plus extra for glaze)
• 3 tbsps baking powder

1. Cut the dried fruit in 1/2-inch pieces and let them soak in the cream.

2. Heat the oven to 425 degrees F while the fruit soaks.

3. 
    

   Sift the dry ingredients together, make a well in the center, and stir in the cream and fruit.

4. 
    

   Stir the dough together until it's just combined. Don't overmix it.

5. 
    

   Flatten the dough into a round disk about 3/4 inch thick and cut like a pizza into 16 triangles.

6. 
    

   Place the triangles on a nonstick or parchment-lined baking sheet, and brush the tops of each with some extra cream.

7. 
    

   Sprinkle each one with coarse sugar and bake for about 15 to 20 minutes or until golden.

8. 
    

   These scones are best when enjoyed warm.

Tips & Warnings

• The best dried fruit to use for this recipe is two parts dried apricots (about 1 c.) and one part each golden and regular raisins (about 1/2 c. each). You can use most any dried fruit you prefer, however, including dried sweetened cranberries and cherries.

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