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Categories:Viewed: 7 - Published at: 3 years ago
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 12 teaspoon salt
- 34 cup chopped dried apricots or 34 cup dried cranberries or 34 cup golden raisin
- 4 teaspoons grated lemon zest
- 1 14 cups whipping cream
- 3 tablespoons unsalted butter, melted
Method
- Preheat oven to 425F.
- In large bowl, combine the 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 tsp salt.
- Stir in apricots, cranberries or raisins, and 1 tablespoon of the lemon peel.
- Add whipping cream; stir just until a dough forms.
- Turn dough out onto a lightly floured surface and knead gently just until dough holds together.
- Form dough into 10-inch diameter, 1/2-inch thick round and cut into 12 wedges.
- Place wedges onto large baking sheet, space evenly.
- Combine remaining 2 tablespoon sugar and lemon peel.
- Brush scones with the melted butter.
- Sprinkle with sugar mixture; bake until light golden brown, about 15 minutes.
- Transfer to rack to cool slightly.
