Mary Ann Esposito’s Sunday scones

One of the simple pleasures of Sunday mornings is enjoying a relaxed breakfast and I for one look forward to scones to go with my coffee. Scones are said to have originated in Scotland and were very much like bannock, a flat, dry oat biscuit made on a griddle.

Today’s scones have taken on a sweeter side with nuances of dried fruits and nuts added to the ingredients. If you make them keep in mind that the best scones will have the least manipulation. Over-mixing will cause them to be tough instead of tender.

It is best to mix the ingredients by hand and only until blended. Start with mixing the dry ingredients first and remember to measure the flour correctly by lightly sprinkling it into a dry one-cup measure and leveling it off at the top with a butter knife. Some recipes call for cold butter to be cut into the flour like making a pie crust but melted butter is only used to brush the tops of the scones. There are no eggs in this recipe. Heavy cream provides the liquid and richness. Bake the scones plain or add some Sunday sunshine to the dough and mix in raisins, dried apricots, cranberries, strawberries and nuts such as walnuts or hazelnuts.

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Sunday Scones

INGREDIENTS

2 cups unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

1/ 4 cup golden raisins or currants

½ cup dried apricots, cranberries, strawberries, or blueberries

½ cup chopped walnuts, hazelnuts, pecans or almonds

1 ¼ cups heavy cream

DIRECTIONS

Preheat oven to 400F

Mix in the dry ingredients in a bowl. Add  fruit and nuts to the flour mixture.

Use a fork to mix in heavy cream

Mix just until a rough mass of dough forms. Knead the dough a couple of times on a lightly floured surface to smooth it out.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. Pat the dough into a 10-inch circle. Brush the top with 1-½ tablespoons of melted butter then sprinkle with coarse white sugar. With a knife score the top to create 8 equal wedges

Bake for 15 minutes or until golden brown.

Get out the coffee, call the family and enjoy Sunday!

www.ciaoitalia.com

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