2¾ cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
10 tablespoons butter, melted
1 cup heavy cream
¼ cup sour cream
1 teaspoon vanilla extract
½ dried fruit, nuts and/or chocolate bits (see note)
Coarse sugar, optional
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the melted butter and stir until well distributed. Add the cream, sour cream and vanilla. Mix until almost combined, then add the fruit and nuts and mix just until distributed.
Turn the dough out onto a lightly floured surface. Pat the dough into a circle about ¾-inch thick and 10 inches across. Cut the circle into 8 wedges, then transfer each wedge to the prepared baking sheet. Refrigerate or freeze until well chilled, 15-30 minutes.
While the scones chill, heat the oven to 400 degrees.
Sprinkle the tops of the scones with coarse sugar, if desired. Bake 20-25 minutes. Cool before serving.
Cook's note: You can make your version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.
@Recipe nutrition:Nutrition values per serving: 602 calories, 36 g fat (19 g saturated), 70 g carbohydrates, 3 g fiber, 9 g protein, 84 mg cholesterol, 947 mg sodium.
Alison Ladman for the Associated Press