These scones are so simple because they use heavy cream instead of butter. They can be thrown together with whatever pantry fruit and nuts you have on hand for a choose-your-own adventure breakfast. I used to give this as a mix to family at Christmas until the package I sent to Faith and Mark exploded in the mail and probably shut down the entire USPS due to the white powder leaking all over. Sorry about that. They’re good scones though.
Helen
- 2 cups flour
- 4 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla or other extract
Optional:
- 1 cup dried fruit, or chopped fresh fruit, or freeze-dried fruit, or nuts, or candied ginger or chocolate chips, etc…
- Zest from 1 lemon, lime, grapefruit, etc…
Preheat oven to 400°F.
Whisk together flour, sugar, baking powder and salt. Stir in dried fruit, fresh fruit, zest, or whatever mix-ins you’d like. Pour in heavy cream and vanilla and stir to combine, but do not over-mix.
Turn out onto your work surface and pat into a circle, about 3/4″ thick. Cut into 6 large triangles. Brush with heavy cream and sprinkle with sugar.
Bake at 400°F for 12-15 minutes, until light brown. Serve warm.
Spencer Family Cookbook 