Royal Wedding Scone
Author: Newspaper Recipe from Marge Eckert
- 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
- If not using a scone pan, 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.
- Mix together cream, sour cream, and vanilla.
- Blend with dry ingredients.
- Mix together dried fruit and nuts.
- Add the fruit and nuts until just distributed. (I usually use two fruits, and pecans.)
- Turn the dough onto a lightly floured surface.
- Do not knead.
- Pat the dough into a circle about ¾ inch thick and 10 to 8 inches across (8 inches for scone pan).
- Cut the circle into 8 wedges.
- Transfer each wedge to scone pan or prepared baking sheet.
- Cover and refrigerate for 2 hours.
- This allows the butter to harden, to create flakiness as the butter expands in the oven.
- While the scones chill, heat the oven to 400.
- If desired, you may sprinkle the tops of the scones with coarse sugar.
- I usually opt, after they cool slightly, to circle drizzle frosting on them. Frosting recipe follows.
- Bake for 18 minutes, or until there is just a very, very slight edge browning on one or two.
- Let them finish baking on the baking sheet.
- Cool. Do not over bake.
- Frosting:
- cup powdered sugar
- & ½ tbsp water (or more)
- /4 teaspoon vanilla
- Blend, and drizzle on 'almost' hot scones.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2019/09/23/royal-wedding-scones/
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