This is a variation of the popular scones produced by the students at the California Culinary Academy. White chocolate was often added and the dried fruit can be anything the baker wishes: cherries, apricots, pears, peaches, cranberries, or a mixture of any of the above.
2 cups heavy whipping cream, plus 1/4 cup, divided
8 ounces mixed dried fruit (apricots, peaches, pears, apples, cherries, blueberries, currants), chopped
8 ounces white chocolate chips
2 cups all-purpose flour
1 tablespoon, plus 2 teaspoons baking powder
1 teaspoon sea salt
1/3 cup granulated sugar
2 tablespoons coarse sugar
• Place rack in the center of oven and preheat oven to 425˚F.
• In a large bowl, mix together heavy whipping cream, dried fruit and white chocolate chucks. Separate the dried fruit that may be stuck together.
• In another large bowl, mix together the dry ingredients: flour, baking powder, sea salt and sugar. On a large work surface, make a large mound with the dry ingredients and create a well in the center. In batches, slowly add the wet ingredients to the well and mix with the dry ingredients until it just comes together. Be careful to not overwork the dough. Form the dough into a large ball, and gently flatten.
• Form a ball with the dough and pat into a round about an 1 1/2-inches thick and cut into eighths. OR, divide the dough in half and pat each round about 3/4” thick and cut each into eighths to make 16 smaller scones*.
• Lightly brush each scone with heavy whipping cream and sprinkle with coarse sugar.
• Line a baking sheet with parchment paper, and arrange scones on the baking sheet. Place baking sheet on center rack and bake for 15 minutes or until golden brown.
* If you make the smaller versions of the scones, you will need to adjust the cooking time to approximately 10 – 12 minutes.
Makes 8 scones
© 2001, Epicurean Exchange. Inspired by the California Culinary Academy recipe