HONEY SCONES WITH FRUIT AND NUTS

12 scones

 

  • ¾
    cup dried currants or dried sweet dark (Bing) cherries or sweetened tart red
    cherries or cranberries or blueberries, or chopped dark
    or golden seedless raisins, or a combination,  or 1 cup fresh blueberries or
    blackberries or raspberries, stems removed, or a combination
    (see note)
  • Irish
    whiskey or brandy or orange juice as needed
  • 2
    cups biscuit/baking mix
  • 1/3
    cup butter or margarine or shortening, at room temperature
  • 2
    eggs, at room temperature and divided
  • 3
    tablespoons honey
  • 1/3
    to ½ cup heavy cream (see note)
  • ½
    cup chopped English or black walnuts or pecans
  • 2
    teaspoons sugar
  • Additional
    butter or margarine, at room temperature or thick Creme Fraiche (optional)
  • Strawberry
    preserves or raspberry or strawberry or blackberry or blueberry jam and/or additional honey(optional)

 

Place
dried fruit(s) or fresh blueberries in a deep small bowl; add enough
Irish whiskey or brandy or orange juice to cover fruit well.  Allow fruit to stand at room temperature
until all the liquid is absorbed and fruit(s) is/are “plumped”(see note).  Place biscuit/baking mix in a medium
bowl.  With a pastry blender, cut in
butter or shortening, until mixture resembles fine crumbs.  Beat one whole egg and one egg yolk,
reserving one egg white for brushing tops of scones; add honey to beaten
egg.  Add beaten egg mixture, cream as
needed, and “plumped” fruit and nuts, if desired, to dry ingredients to form a
soft dough, stirring just until dry ingredients are moistened (mixture
will be lumpy).  Do not overmix.

Turn dough out onto a lightly floured surface and knead
gently 5 to 6 times.  Roll out or pat
dough into a circle ½ -inch thick.  Beat
remaining egg white slightly; brush top of dough circle with egg white and then
sprinkle with 2 teaspoons sugar.  Cut
dough into 12 equal-size wedge-shaped pieces, using a floured knife.  Or, cut dough with a lightly floured 2½-inch
diameter biscuit cutter.  Transfer scones
to an ungreased baking sheet and arrange about 1 inch apart.  Bake in a preheated hot oven (400 degrees F.)
for 15 minutes, or until done and golden brown. 
Serve hot or at room temperature with butter or thick Creme Fraiche and/
or preserves or jam and/or honey, if desired.

Note: If any liquid remains
unabsorbed by fruit, add to dough with cream.  May not macerate fresh fruit in whiskey or brandy or orange
juice, if desired.

Note: May use milk or reduced-fat
or skim milk in place of heavy cream; however the scones will not be as 
rich and short in texture.

 

Creme Fraiche

  • 2
    cups
  • 2
    cups heavy cream
  • 2
    tablespoons cultured buttermilk or reduced-fat buttermilk (do not use no-fat buttermilk)

 

In
a medium bowl, combine cream and buttermilk, blending well.  Cover loosely with plastic wrap and allow to
stand at room temperature for 12 hours or until fairly thick.  Cover tightly and refrigerate at least 4
hours to continue to thicken.  May keep
in a tightly sealed container in the refrigerator for up to one week.  A tangy flavor will continue to develop.

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