A few years ago, before we had kids, my husband took a summer internship in Capitol Reef National Park. I had just started a job, so I stayed home. My sweet husband would drive home almost every weekend to come to church and spend the Sunday with me. I got to go visit him a few times too. One thing that I LOVED about Capitol Reef was their little shop, the Historic Gifford House. There is a staged house of what it would look like when the pioneers lived there and in the kitchen, they sell jams, jellies, homemade soap and SCONES! Yummy yummy scones.
I was craving these recently so I made some. I wouldn’t consider myself the most competent baker, because I have a hard time following recipes, but they turned out amazing if I do say so myself. The reason that I say that I am pretty bad at following recipes is, I don’t plan ahead and I never have all the ingredients, so I wing it. This blogpost has helped me with that. My husband says some of my best creations come when I “wing it”, so he doesn’t mind, but he does give me a lot of crap for being able to make really tasty and eccentric curry dishes but not able to make a simple casserole with the recipe in front of me. Eh.
Here is my modified cream scone recipe.
Cream Scone with Chopped Plums and Orange Zest
- 1 3/4 cups flour
- 2 1/2 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter cut into 1/2-inch cubes
- 2 teaspoons grated orange zest
- 1/3 cup chopped plums
- 1 egg
- 4 tablespoons heavy cream
- Turbinado Sugar
Preheat the oven to 425 degrees.
Sift the flour, baking powder, sugar, and salt together. Work the butter into mixture with your fingers or a pastry blender, until it looks like gritty little pebbles. Add plums and orange zest.
Now, beat the egg and cream together in a mixer or separate bowl. Add to the flour mixture and mix with your hands until the dough just comes together. Add more cream if it is crumbly still. Now make the dough into a disk on a floured workable surface. and cut into wedges. It should be about an inch thick. Glaze with some cream and sprinkle with some turbinado sugar. Bake until golden about 12 minutes on a greased sheet or parchment paper. Make sure to spread them out evenly on the pan.
This is how they turned out.
They freeze well too for a breakfast on the go!