YIELD Makes 6 scones
|1/2||cup whipping cream|
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|1/4||cup (1/2 stick) cold butter|
|1/4||cup finely chopped pitted dates|
|1/4||cup golden raisins or currants|
|6||tablespoons no-sugar-added orange marmalade fruit spread|
|6||tablespoons softly whipped cream or crème fraîche|
- Preheat oven to 375°F. Lightly grease large baking sheet; set aside. Beat 2 eggs, cream and vanilla in medium bowl; set aside.
- Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dates and raisins. Add cream mixture; mix just until dry ingredients are moistened.
- With floured hands, knead dough four times on lightly floured surface. Place dough on prepared cookie sheet; pat into 8-inch circle. With sharp wet knife, gently score dough into six wedges, cutting 3/4 of the way into dough. Beat remaining egg with water; brush lightly over dough.
- Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on wire rack. Cut into wedges. Serve warm with marmalade and whipped cream.
This recipe appears in: Biscuits & Scones