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Super Simple Scones are just that. Super, simple, scones. No cutting in of fat, just let the heavy cream do the work and enjoy tender scones anytime
Heat oven to 425°F. Lightly grease a baking pan.
Sift together, in a medium bowl, the flour, baking powder, and salt, stir in the sugar. Add the fruits and nuts. Stir with a fork to combine.Add the cream; stir just until a dough forms.
Gather the dough into a ball; turn out onto a lightly floured counter or work surface, and fold and kneed about 6 or 7 times…then pat out into about a 10 inch round about 1/2 inch thick. Cut with a knife or pastry cutter into 8 wedges. Place them on the prepared sheet; brush the tops with cream and sprinkle with some sugar; place in the oven (rack in the middle of the oven), and bake 12 to 15 minutes, or until nice and browned.
These scones are so simple to do, thus the name, Super Simple Scones, because they require no cutting of fat into the dough. The heavy cream does the job for you and in one simple step, you have creamy delicate scones.
The flavor possibilities are practically endless
What I love about these scones, other than their simplicity, is that you can make them with whatever fruits and flavors you like. Sometimes I put dried blueberries, along with lemon zest, or perhaps some dried cranberries and orange zest.
The possibilities are really endless.
I do find that dried fruits work better than fresh. Fresh fruit, with their juiciness, will change the texture of the final product. So I recommend dried. But they will work with fresh as well. Just not as well. In my personal opinion.
LindySez tip: To keep your nuts fresh, keep them in the freezer
Your choice of nuts is up to you as well. You can use them, or not. Walnuts? Almonds? Pecans? They all work beautifully. Just make sure they are toasted before you add them. Toasted nuts add so much more flavor than raw nuts. Toasting nuts is really easy to do; put the nuts in a single layer on a baking sheet, and bake in a 325º oven for about 5 – 10 minutes, stirring once. Do keep an eye on them as they bake, nuts go from baked to burnt very quickly because of the oils in them. Those oils, of course, are good oils and good fat.
Because of the oil in nuts, I keep mine in the freezer. Nut oils have a tendency to go rancid and keeping them in the freezer stops this from happening. And it’s completely unnecessary to thaw them before you toast them. Trust me, there is nothing worse than needing nuts for a recipe, and finding them rancid.
Well, maybe there are a few things worse than that, but that’s pretty bad.
Super Simple Scones make a great light sit with a glass of champagne brunch item, or a quick grab and go.
So tell Starbucks, not today. I’ve made my own.
PS: I use this recipe for my recipe for Fresh Homemade Strawberry Shortcake, without the fruits and nuts of course.
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