Surprisingly easy and quick, these scones are a great alternative for breakfast or dessert. And of course there is always afternoon tea. So proper.
2 cups all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold butter, cut into 1/4-inch cubes
1/2 cup fruit*
1 cup heavy cream
any berry (fresh or frozen, not thawed).
blueberry lemon: add 1 tsp lemon zest with the butter + blueberries.
cranberry orange: add 1 tsp orange zest with the butter + 3/4 cup dried cranberries.
chocolate cherry: 2/3 cup dried cherries, chopped up + 1/3 cup mini chocolate chips (my fave).
white chocolate raspberry: 1/3 cup white chocolate chips + raspberries
1. Preheat oven to 425°. Place flour, baking powder, sugar, and salt in a medium bowl and whisk together. Add the butter cubes individually and quickly cut in with your fingertips until the mixture resembles a coarse meal with a few slightly larger butter lumps. Add the fruit and quickly mix in.
2. Stir in the heavy cream with a rubber spatula until the dough begins to form. Transfer the dough and all the dry flour bits to the counter top and knead the dough just until it comes together anto a rough, slightly sticky ball.
3. Press dough out into a rectangle 3/4" thick and about 12" x 5". Cut down the middle then cut each half into seven wedges (see fig. 1).
4. Bake 12- 15 minutes until golden brown. Cool on a wire rack for at least 10 minutes. serve warm or room temperature with lemon curd, fruit preserves and whipped cream.