(Thanks to CookiesCakesPiesOhMy for this recipe)
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- 2 c
- 1/3 c
- 3 tsp
- baking powder
- 1/2 tsp
- 1/2 c
- butter, cubed small and then chilled
- 3/4 c
- heavy cream, cold (full fatted milk is ok)
- 1 c
- frozen fruit , kept frozen til ready to use
- coarse sugar for sprinkling
1Line a baking sheet with Silpat or parchment paper, set aside. Lightly flour a large plate, set aside.
2Combine the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture. Pour the cold cream/milk over the flour. Using your hands, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated)
3Turn all the dough and the loose flour out onto a work surface and gently knead until most of the flour is incorporated and the dough just holds together (Be careful not to overwork it, warmth from hands will melt the butter-the trick to this recipe is keeping everything as cold as possible while you are working it) Using your hands, form the dough into a rectangle then roll it into 8″x10″ rectangle. If the dough cracks, just push it back together.
4Take the fruit from the freezer and evenly arrange it in a single layer over the lower lenghtwise two-thirds of rectangle, pressing it into the dough Fold dough lengthwise into thirds, gently pressing on the layers as you go. With a rolling pin, gently roll the dough into an even 1″ high block. If the ends become tapered, square them with your hands.
6Transfer scones to the floured plate and place in the freezer for 15 minutes. While scones are in the freezer, heat the oven to 400°.
7Remove scones from the freezer and transfer to the prepared baking sheet, setting them 2″ apart. Brush a thin layer of cream over the tops of scones and then sprinkle with the coarse sugar. Bake until golden brown on top and bottom, about 20 minutes (covering with foil with about 5-7 minutes baking time remaining.) Let cool 5 minutes on the baking sheet, then transfer to wire rack to cool completely. Enjoy