Shearer Hill Farm B&B Scones
Yield: 16 scones
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- 2 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup dried fruit (e.g., cherries, cranberries, apricots)
- 1 teaspoon vanilla
- 1-1/4 cup heavy cream
Instructions:Preheat oven to 425 degrees F.
Mix dry ingredients. Add fruit, then vanilla and heavy cream. Mix until moist. Divide dough in half. On a greased cookie sheet, flatten into 2 circles of about 1-inch thickness.
Cut dough with knife into 8 pieces per circle. Pull wedges apart. Bake 15 minutes. Recut and serve.