Royal Wedding Scone
Author: 
 
Ingredients
  • 2 & ¾ cup all-purpose flour
  • ⅓ cup sugar
  • 4 t. baking powder
  • ¼ t. salt
  • ½ cup + 2 T. butter, melted
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 1 t. vanilla extract
  • 1 & ½ dried fruit and nuts
  • coarse sugar, optional
Instructions
  1. If not using a scone pan, line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the melted butter and stir until well distributed.
  4. Mix together cream, sour cream, and vanilla.
  5. Blend with dry ingredients.
  6. Mix together dried fruit and nuts.
  7. Add the fruit and nuts until just distributed. (I usually use two fruits, and pecans.)
  8. Turn the dough onto a lightly floured surface.
  9. Do not knead.
  10. Pat the dough into a circle about ¾ inch thick and 10 to 8 inches across (8 inches for scone pan).
  11. Cut the circle into 8 wedges.
  12. Transfer each wedge to scone pan or prepared baking sheet.
  13. Cover and refrigerate for 2 hours.
  14. This allows the butter to harden, to create flakiness as the butter expands in the oven.
  15. While the scones chill, heat the oven to 400.
  16. If desired, you may sprinkle the tops of the scones with coarse sugar.
  17. I usually opt, after they cool slightly, to circle drizzle frosting on them. Frosting recipe follows.
  18. Bake for 18 minutes, or until there is just a very, very slight edge browning on one or two.
  19. Let them finish baking on the baking sheet.
  20. Cool. Do not over bake.
  21. Frosting:
  22. cup powdered sugar
  23. & ½ tbsp water (or more)
  24. /4 teaspoon vanilla
  25. Blend, and drizzle on 'almost' hot scones.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2019/09/23/royal-wedding-scones/