Brandied Fruit Scones
Published Dec. 2, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups/385 grams all-purpose flour, plus more for rolling the dough
- ¼cup/50 grams granulated sugar, plus more for sprinkling (which is optional, but encouraged)
- 1½teaspoons kosher salt
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- ¾cup/170 grams cold unsalted butter (1½ sticks), cut into 1-inch cubes
- 1cup/180 grams drained brandied dried fruit
- 1¼cups/300 milliliters cold heavy cream, plus more for brushing
Nutritional analysis per serving (16 servings)
267 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 4 grams protein; 159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. Line a sheet pan with parchment paper.
- Step 2
In a medium mixing bowl, combine 3 cups flour, ¼ cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
- Step 3
Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
- Step 4
Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
- Step 5
Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.
- The scone dough can be mixed, cut, wrapped and stored frozen up to a week ahead. To bake frozen scones, heat oven to 375 degrees. Pop the frozen scones on a lined baking sheet, leaving some space between the pieces. Brush the tops with heavy cream, sprinkle with sugar and bake for 25 minutes.
Private Notes
Comments
You can form the dough into a circle, then cut the circle through in three strokes to make six triangles. Don’t separate the triangles, just bake in a circle and cut again when baked.
I’ve found it’s well worth the extra time to make a double batch and freeze half the unbaked scones to pop in the oven another day. I place them on parchment paper and then slide into a big ziplock bag.
Made this on zoom with a few friends, each of us agreed that the resulting scone was too salty. Would recommend using less salt (maybe by 1/4 tsp). Otherwise the texture of this scone was perfect.
My last batch didn’t rise. The end result tasted good, but was very dense. Any thoughts on how to fix this the next time?
Heavenly. I lost my old recipe for dried-cherry scones and found this one, which I like better. I didn’t have 3 days to brandy the fruit, so I chopped up the dried cherries and soaked them in about 2 tablespoons of Bumbu spiced rum for an hour or so. Three generations loved them!
Excellent!! Handle gently and good to refrigerate an hour before baking. Try different combos - apricots/almonds, cherries/choc chips, cranberries/orange zest?
Advertisement