- Rating:
- Servings:
- 10 mini scones
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 cups Cake Flour
- 1/3 cup Granulated Sugar plus additonal for finishing
- 2 teaspoons Baking Powder
- 6 tablespoons Unsalted Butter chilled
- 1 tablespoon Meyer Lemons zested
- 1 cup Dried Strawberries chopped
- 1 large Egg slightly beaten
- 1/2 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
Directions
Preheat oven to 375ºF.
In a large bowl, combine cake flour, sugar and baking powder. Toss together lightly to mix. Cut the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal. Toss in the lemon zest and the dried strawberries. Mix together the egg, cream and vanilla, then pour at once into the flour mixture. Mix lightly until the dough clings together. Turn out onto a lightly floured surface and knead lightly 5-6 times. With floured hands, pat dough into an 8 inch round, about 1½ inch thick. Using your hands, form 10 mini scones from the dough. Brush tops of the scones with heavy cream, then sprinkle moderately with sugar. Bake scones until lightly colored around the edges, about 20 minutes. Cool slightly on a rack. Serve warm.
Note:
Serve with your favorite jam or preserves.
