Scones

Time = 10 min prep and 25 min cook
Servings = 6-8 scones
From: Louise Goupil

Ingredients

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 3 Tbsp (45g) granulated sugar
• 1/4 tsp salt
• 1/4 cup butter
• 2 large eggs
• 1/3 cup whipping cream
• Handful of dried fruit, chopped if needed.

Directions

1. Preheat convection oven to 350F

2. Mix flour, baking powder, sugar and salt in a bowl. Cut in butter with your fingers.

3. In a separate bowl, beat eggs and cream. Reserve 1-2 Tbsp. Add remaining mixture to dry ingredients until the dough is even and sticks together.

4. Fold in dried fruit and knead dough into a ball, being careful not to overwork.

5. Pat dough into 1 inch thick rounds or triangles, depending upon your preference. Brush the tops with the reserved egg mixture and sprinkle a bit of extra sugar if desired.

6. Bake for 25 min or until golden. Enjoy immediately!

Notes

• On step 4, don't stress too much about correct fruit folding instructions. I've ignored this and it's turned out fine.
• Apricots were suggested by Louise in the original recipe
• Blueberries work great in this recipe
• If you use raisins, add 1/2 tsp of cinnamon to make cinnamon-raisin scones.