Stone Lion Inn Scones
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1 cup (approximately) dried fruit, chopped if necessary to the size of raisins
1 1/4 cup heavy cream
Preheat the oven to 425 F.
Line a baking sheet with Reynold's parchment.
Combine flour, sugar, salt & baking powder in a medium bowl. Mix thoroughly with a fork.
Add dried fruit to mixture and stir together with fork.
Add cream and stir until dough comes together.
Turn dough out onto a floured surface and knead
8-10 times. Pat dough into a circle about 10" in diameter.
If desired, brush top of dough with melted butter and sprinkle with course sugar.
Cut dough into 12 wedges and place on prepared baking sheet. Bake 15 minutes or until tops are just slightly golden.
Serve warm or at room temperature.
I almost always use two fruits in my scones. Here are some of my favorite combinations:
cranberries & apricots
pears & currants
chocolate chips & dried cherries
pineapple & unsweetened coconut, + 1 TBSP confectioners sugar mixed with coconut
crystallized ginger (chopped very fine) and either peaches or pineapple
Pairs Well With
This is not my recipe, but it's the best (and most simple) scone recipe I've ever made; the credit goes to an inn-keeper on Cape Cod.