Description
Torn Ranch dried apricots and plums make for great snacking, but they are also wonderful additions to cream scones
Ingredients
At a glance
Region
Cooking Method
Difficulty
Makes
12
1-1/2 cup stone ground whole wheat flour
3 cups pastry flour
1/4 - 1/2-cup organic sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup cold unsalted butter, cubed
1 to 1-1/3 cups heavy cream (mixed with 1 tsp almond extract optional)
1-1/4 cup chopped Torn Ranch dried plums or apricots (soaked in warm water, then drained)
Methods/steps
Preheat oven to 375 degrees
Combine flours, sugar, baking powder, baking soda, salt in a large bowl. Blend to mix.
Add the butter cubes and mix quickly with fingertips until butter pieces are about the size of peas, some larger is okay for flakiness.Â
Add cream and mix lightly with hands until dough starts to come together. Add more cream if mixture seems dry. You want it to be moist but not sticky.Â
Add dried fruit.Â
Knead dough in bowl until it just comes together, then turn onto floured surface and knead into a 10" round.Â
Using dough scraper or sharp knife cut in half then turn and cut in half again. Cut each quarter into three scones.Â
Place on paper lined baking sheet and chill 15-20 minutes. Brush tops of scones with egg wash/cream blend and then sprinkle with coarse sugar.
Bake 25 minutes or until lightly browned on top and set in centers
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