Breads, breakfast, fruit, holidays, snacks, sweets and desserts, Vegetarian/Vegan
by madeline2020

Holiday Fruit Cream Scones

I hear it from time to time, is it “Scones” that rhymes with Jones? Or is it Skohns, that rhymes with John’s? While I was in school in England, we went for many “Cream Teas” and I always remember asking for and being asked by waitstaff, if we wanted scones, that rhymed with Jones. The whole pronunciation thing seems to have come about with the popularity of the Great British Baking Show. I’m thinking it is a regional pronunciation thing, and I went to school in Sussex. So perhaps that’s it. Regardless of how you pronounce it, this recipe is my new favorite for scones, and I will definitely be playing with it again. If you’ve been following my blog you already know, I’ve got a series of scone recipes… and will be building on a new series of brunch cocktail scones soon. But why not also check out my Caramel Latte Scones recipe, too.

Ingredients (see vegan options at asterisk)

  • 2 cups all-purpose flour (sifted before measuring or weigh at 250 grams)
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 cup unsalted butter (frozen)*
  • 1/2 cup heavy cream or buttermilk (I used powdered buttermilk)*
  • 1 tsp vanilla extract
  • 1/2 tsp orange extract
  • 1/2 tsp rum
  • 1 large egg*
  • 1 1/2 cups mixed peel, finely diced (this is usually sold around Easter or Christmas for Hot Cross Buns or Fruitcake)
Mixed peel, quite the variety of fruit, check the baking aisle at your local grocers to see what’s available.

Instructions:

  • Whisk dry ingredients together (this includes buttermilk powder if you’re going that way)
  • Grate frozen butter. (I used a vegetable peeler to get thin shavings of butter)
  • Add butter to dry ingredients and incorporate with your fingers (my style) or with a pastry cutter until you get a crumbly mixture with random pea-sized chunks of butter. Don’t work it too much or your scones will not be fluffy. Place this mixture in the freezer while you complete the next few steps.
  • Whisk cream/buttermilk, egg, extracts, and rum together. I want to try adding MORE rum but haven’t yet explored it. I’ll be updating here if that turns out to be a good thing!
  • Add wet ingredients to chilled dry, then sprinkle on your mixed peel. Mix all together until you get a dough that can be formed. It may be a bit shaggy, but turn it out onto a floured surface and form into an 8″ disc, flattening and turning it until you get a nice even top with no breaks in the dough.
  • Cut into 8 triangles, placing them on your parchment-lined baking sheet. Brush the tops with cream/milk and sprinkle some granulated sugar across the top if you want a bit of crunch.
  • Freeze for 15 minutes, and preheat your oven to 400 degrees.
  • Place the baking sheet on the center rack in your hot oven and bake for 20 minutes, then check. You want the scones to be golden on the edge and lightly browned on top. Mine cooked in 20 minutes and even could have come out a few minutes earlier. Once cooled you can eat as is, or served with butter, clotted cream, or even a drizzle of honey~

Enjoy!

*Vegan options: I used Country Crock Plant Butter Sticks with Avocado Oil, and use full-fat Coconut Milk instead of cream or buttermilk, half a banana mashed could substitute for egg or visit this great vegan alternatives for baking page.

There are numerous options. This is what I had around the house.

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