Ingrédients pour Robin's Fruited Scones
- 1 cup mixed dried fruit (raisins, cranberries, currants), chopped
- Unbleached All Purpose Flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup sour cream
- 2 large egg yolks
- Batter
- Egg White
- Cinnamon
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Comment préparer Robin's Fruited Scones
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Chop the dried fruit into small pieces and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together egg yolks and sour cream.
- Add the sour cream mixture to the dry ingredients and stir gently until just combined.
- Fold in the chopped dried fruit.
- Turn the dough out onto a lightly floured surface and gently knead 6-8 times. Be careful not to overwork the dough.
- Pat the dough into a 1/2-inch thick circle or rectangle.
- Use a biscuit cutter or knife to cut out scones. For larger scones, cut into 2-inch rounds. For smaller scones, cut the rectangle into strips and then cut each strip into triangles.
- Place scones onto the prepared baking sheets, leaving some space between each scone.
- In a small bowl, whisk the egg whites lightly. Brush the tops of the scones with the egg white and sprinkle generously with the cinnamon sugar.
- Bake for 15-20 minutes, or until golden brown. Adjust baking time depending on the size of your scones.
- Let the scones cool slightly on the baking sheets before serving.
- Serve warm with Devonshire cream and raspberry preserves. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
21g
Fat
43g
Carbs
14g
