Dry Fruit Scones are far from plain, they are lightly sweetened, thick but soft and delicious. Made of plain flour, butter, milk with baking powder as a leavening agent, it is pretty quick to prepare.
Had dry fruit mix in my pantry so I incorporated them in this recipe. These tender, buttery scones are nicely moist. It is almost the same method as preparing the pie crust. You can add pretty much anything to this basic recipe. Savory, sweet, fruity or rich, you name it, it would probably work in scones.
The key to a perfect scone is to make sure you don't overwork the dough, otherwise the result will be a hard doughy scone. They're good enough to eat on their own!
WHOLE WHEAT FRUIT SCONES
Yield : 16 scones
2.5 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
3/4 cup dry fruit
1/2 cup milk
In a bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until the mixture resembles coarse crumbs.
Add in milk and forms into a dough, fold in the dry fruit.
Turn onto floured surface, knead gently 6-8 times. Divide into 2 portion.
Pat each portion into 6 in circle, to a thickness of 1.5 cm. Cut dough into 8 wedges or cut rounds with a 2 in cutter..
Transfer wedges onto baking sheet. Preheat oven at 180 C.
Bake until golden brown for 20 minutes.
Remove from pan to a wire rack. Serve warm.
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