Cream Scones Your Way

Heat oven to 425º and position rack in the middle of the oven. Lightly flour a baking stone or baking sheet.

If you’re using dried fruit, let the fruit soak in some water or juice long enough to plump it up, about 15 to 20 minutes. Drain off any excess liquid.

Measure flour, baking powder, sugar and salt into a medium bowl. Work the butter into the dry ingredients with your fingers, until the fat is well incorporated into the flour and the mixture looks like breadcrumbs.

In another bowl, lightly dust the fruit (cut into bite-sized bits) or berries with a little bit of flour.

Using a spatula, add the cup of heavy cream and the cup of fruit and 1 tsp of zest, if using. Gently fold until cream is incorporated and you’re left with a soft dough. This should not take more than 30-60 seconds.

Gently gather the dough into a ball, and turn out onto the floured stone or sheet. Lightly pat dough out into an 8 inch circle, about 1/2 thick. Brush lightly with a little bit of milk or cream and sprinkle with coarse sanding sugar. With a sharp, floured paring knife, cut the circle into 8 wedges and separate slightly.

Bake in a hot oven for 13-16 minutes, or until golden brown on the tops. Let rest on baking sheet until scones are cool enough to handle.