A few years ago, I worked at an incredible little bakery that made the best scones. Unfortunately the bakery is no longer there, but luckily I still have the recipe for those scones. These are also great with other kinds of dried fruits, or even plain.
The original recipe made several gallons of dough; this version is scaled down to make approximately 16 small scones, which always seems to be the right amount for us. These are great on their own, with coffee for breakfast, or with ice cream for dessert.
2 cups AP flour
1/4 cup sugar (plus a few spoonfuls to sprinkle on top)
3/4 tsp baking powder
1/4 tsp baking soda
2/3 cup dried cranberries
1/3 cup chocolate chips
4 tbs butter (frozen or chilled)
1/2 pint heavy cream (plus a few spoonfuls to brush on top)
1) Set oven to 350 degrees F.
2) Combine the flour, sugar, baking powder, and baking soda in a large bowl. Stir together, and break up any lumps. Add in the cranberries and chocolate chips.
3) Use a cheese grater to grate the frozen butter, and stir it into the dry mix (this is much easier than cutting the butter in - it works great for pie crust too). Add the cream and fold the dough together.
|1: Grating butter 2: Mixing dough 3: Scooping dough 4:Brushing on cream|
4) Scoop the dough onto a parchment line baking sheet; I use a regular tablespoon to do this. This dough pretty much keeps its shape while baking, so you can place the scones fairly close to each other on the sheet.
5) Brush the scones with cream, and sprinkle sugar on the top.
6) Bake for 25-35 minutes, or until golden brown (rotate halfway through if your oven has cool spots like mine).