Scones Recipe

 Cream Scones

Recipe from The Emma Nevada House Bed and Breakfast

4C           all purpose flour

2/3C       sugar

2T           baking powder

1t            salt

3/4C       dried fruit (I used raisins and crystallized ginger)

3/4C       unsalted butter, cubed

1 1/2C   heavy cream

4 large egg yolks, room temp

Course sugar (optional)

Preheat oven 400 degrees.

In food processor, place butter, salt, baking powder, sugar, flour and pulse until well mixed.

Remove and pour into bowl. Toss in dried fruit.

In separate bowl, mix egg yolks and heavy cream until blended.

Combine flour mixture and gently fold until incorporated. Do not over mix. Batter will be clumpy and look dry.

Scoop 2” balls into parchment lined baking sheet. Slightly flatten balls with palm of hand.

Sprinkle with course sugar.

Back 15-20 minutes until top is lightly golden.