My sister and her family are visiting for the long weekend. One of my many great joys in seeing them is requesting one of my brother-in-laws baked goods, usually his famous scones! He has been generous enough to share his recipe with Prudent Baby saying, “I make these on days that I have to work on weekends. Although it is not fun missing weekend time with Sunshine and crew, I think they may look forward to it. Bad for the arteries but good for the heart.”
Doesn’t he sound dreamy?
Kevin’s not-top-secret scone recipe after the jump.
Scones
2.5 c flour
0.5 c sugar (I like turbinado sugar)
2.5 tsp. baking powder
0.5 tsp salt
6 Tblsp COLD unsalted butter
1 c heavy cream
0.5 c frozen fruit (~ish. Frozen helps keep the fruit intact. Blackberry and raspberry are my faves but have done peach, blueberry, chocolate chip, mango,
I use a stand mixer. Mix first 4 ingredients. Add butter (chopped) and mix to a meal. Add cream and mix. Add berries and mix. Place onto flat surface and form a circle. Sprinkle with more sugar and cut into wedges. Place wedges on baking sheet. Bake in 425 degree oven for 15-17 minutes.
