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updated: 4/25/2011 2:37 PM

Fruit and Chocolate Scones

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  • Classic to afternoon teas, scones are commonly baked plain or studded with currants, then accompanied with jam and clotted cream, a thick, creamy spread. You can make your own version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.

      Classic to afternoon teas, scones are commonly baked plain or studded with currants, then accompanied with jam and clotted cream, a thick, creamy spread. You can make your own version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.
    Associated Press

 

2 cups all-purpose flour

cup sugar

4 teaspoons baking powder

teaspoon salt

10 tablespoons butter, melted

1 cup heavy cream

cup sour cream

1 teaspoon vanilla extract

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 -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.

Serves eight.

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

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