Berries and Cream Scones

Описание: Cream Scones are fast and easy to make, they are rich in flavor, moist and freeze well for several meals
These were a dried Cranberries, cherries and blueberries mix but any diced dried fruit will work
This recipe was adapted from Bo Friberg's Professional Pastry chef book
the dry ingredients are by weight and wet are liquid measurements
Preheat oven to 400F Makes 8 scones
3 oz dried Cranberry, cherry and blueberry mix,
8 oz bread flour
3/4 oz granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
1-1/3 cups heavy cream (reserve 2 tablespoons for brushing tops later)
3 tablespoons unfiltered honey
a little extra sugar to sprinkle on top.
procedure: pre-heat oven to 400f
1) mix well, a few tablespoons of the flour with the dried berries to coat them.
2) mix well, the remaining flour, sugar, salt, baking powder together in a large mixing bowl,
3) mix well, the cream (minus the tablespoons reserved for later) with the honey.
4) add the cream mix, floured berries and the flour mix together.
5) lightly mix everything together but don't knead them, mix just enough to bring it all together. if it is very wet you can add a couple tablespoons of flour but not too much because there will be flour used when kneading later. Different brands of flour have a higher moisture content at different times of the year.
6) it will be firm and a little sticky but let this rest covered for 5 minutes to allow the dry ingredients to hydrate. it will stiffen up a bit.
7) put a few tablespoons of flour on the board and gently knead the mix for a few minutes to develop the gluten, it will be slightly firm and manageable.
8) pat it into an 8–9-inch disk about an inch high.
9) with a floured knife cut it into 8 even pie shaped pieces
10) place them about 2 inches apart on a lightly greased cookie sheet, silicone mat or parchment paper
11) brush the tops with the reserved cream and evenly sprinkle granulated sugar on top.
12) bake 10 minutes then turn the pan around and bake another 5-7 minutes, until golden brown, check them for doneness, they will spring back when lightly depresses or a toothpick will come out clean when inserted ij the center. they may need another few minutes. depending on your oven, be careful the sugar will burn, turning the pan will give them even heating due to hot spots in your oven.
they will be moist inside but not raw,
allow to cool, then cover tightly, they freeze well for another day.

I speak to you like I would speak to a novice cook or a family member wanting to learn how I make stuff. I don't always measure exact but that's ok, many recipes are just guidelines meant to be altered, of course there are classic recipes and baking that should be followed to a tee but I'm not making a lot of that here. Enjoy