Imagine biting into a perfectly golden, buttery scone bursting with the vibrant flavors of forest and orchard fruits - a culinary journey that transports you straight to the lush British countryside! These aren't just ordinary scones; they're a delectable symphony of textures and tastes that will revolutionize your breakfast or afternoon tea experience. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver restaurant-quality scones right from your own kitchen, with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup mixed forest and orchard fruits (e.g., berries, apples)
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until thoroughly blended.
- Using a pastry cutter or cold fingertips, cut the chilled, cubed butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. This technique helps create a flaky texture in the scones.
- Gently fold the mixed forest and orchard fruits into the flour-butter mixture, being careful not to crush the delicate berries or fruit pieces.
- Create a well in the center of the mixture and slowly pour in the heavy cream. Use a fork or wooden spoon to mix until just combined, taking care not to overmix the dough.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife or bench scraper, cut the dough into 12 equal wedges, ensuring clean, precise cuts to help the scones rise evenly.
- Arrange the scone wedges on the prepared baking sheet, leaving a small space between each to allow for expansion during baking.
- Optional: Brush the top of each scone with additional heavy cream and sprinkle with a light dusting of granulated sugar for a golden, crisp exterior.
- Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with clotted cream, butter, or your favorite jam. These scones are best enjoyed on the day they are baked.
Tips
- Keep your butter ice-cold: The secret to flaky scones is using chilled butter that hasn't been warmed by your hands. Use a pastry cutter or freeze your butter briefly before cutting.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking develops gluten, which can make scones tough instead of tender.
- Choose fresh, seasonal fruits: While the recipe calls for mixed forest and orchard fruits, select ripe, firm berries and fruits that won't release too much moisture into the dough.
- Use a sharp knife for cutting: Clean, decisive cuts help scones rise evenly and maintain their beautiful wedge shape.
- For extra richness, brush with cream and sprinkle sugar: This creates a beautiful golden crust and adds a delightful crunch.
- Serve immediately: Scones are best enjoyed warm, preferably within a few hours of baking when they're at their most tender and flavorful.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
