I love scones. I love the sweet buttery crispy texture of it. They are so easy and quick to make. I looked online for different scones recipes. Most of them use milk or sour cream. Not a good thing for people with lactose intolerance. Instead of the sour cream I decided to double the butter quantity. I also added one more egg to my recipe to help with binding all the fruits and nuts. I added nuts to give the scones some crunchiness. The dried fruits give the scones chewy tangy texture. This post if for my sister Liora, who misses the scones she had in England.
2 cups flour
2 butter sticks (8oz/250gr) - cold
1/3 cup sugar
2 cups chopped nuts (walnuts, pecans, almonds)
2 cups dried fruits (cranberries, blueberries, currants)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp almond extract
1 tbsp orange extract
2 oranges’ grated peel.
Preheat oven to 400F/200C
Cut cold butter into small cubes and mix with flour, sugar, baking powder, baking soda and salt. No need to add salt if you use salted butter. You can do this process in a food processor or by using a pastry blender.
When you have a dry crumbly mixture – add nuts, cranberries and, orange zest and mix together by hand.
Add eggs, almond and orange extracts. Mix all the ingredients together until you receive one piece of dough.
Flour a working space and dough. Use your hands or a roller to flatten dough into a 1"/3cm thick layer. With a knife or a pizza cutter cut triangles in the dough.
Place on a flat cookie sheet and back for about 15 to 17 minutes.
In England scones are served with fruit jam and cream. To create the cream you will need to whip heavy cream beyond the light creamy level. After the fluffy cream breaks down it condensed and becomes airy butter.
If you continue to whip the cream longer the water will separate from the fat and you will have a regular butter.