Lynn Crawford’s Farmer’s Market Fruit Scones
Type of Meal
strawberries, blueberries and apricots
heavy 35% cream
chilled and cut in small pieces
Preheat oven to 425F (220C).
In a medium bowl, whisk together, flour, sugar, baking powder and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
Stir in cream just until moistened, then gently fold in fruit.
On a lightly floured work surface, knead dough gently until it comes together in a ball, about 5 minutes. Roll out into a disc 1 inch (2.5 cm) thick and cut into 8 wedges.
Place scones 2 inches (5 cm) apart on a baking sheet. If desired, brush tops with egg wash and sprinkle with granulated sugar.
Bake until golden brown, about 12 minutes. Transfer to a rack to cool.