Fruit and Chocolate Scones

By Hklbrries

Fruit and Chocolate Scones
Recipe by Alison Ladman. Classic to afternoon teas, scones are commonly baked plain or studded with currants, then accompanied with jam and clotted cream, a thick, creamy spread. You can make your version with any dried fruit, such as blueberries, cranberries or apricots. You also can add chopped nuts or chocolate chips.

Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 10 tablespoons butter, melted
• 1 cup heavy cream
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups dried fruit, nuts and/or chocolate bits
• Coarse sugar, optional

Details

Servings 8

Preparation

Step 1

Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the melted butter and stir until well distributed. Add the cream, sour cream and vanilla. Mix until almost combined, then add the fruit and nuts and mix just until distributed.

Turn the dough out onto a lightly floured surface. Pat the dough into a circle about 3/4 inch thick and 10 inches across. Cut the circle into 8 wedges, then transfer each wedge to the prepared baking sheet. Refrigerate or freeze until well chilled, 15 to 30 minutes.

While the scones chill, heat the oven to 400 degrees. Sprinkle the tops of the scones with coarse sugar, if desired. Bake for 20 to 25 minutes. Cool before serving.


Nutrition information:
Per serving
602 calories
36 g fat (19 g saturated, 54 percent fat calories)
9 g protein
70 g carbohydrates, 84 milligrams cholesterol, 3 grams dietary fiber, 947 milligrams sodium.