Ever wonder what the difference is between a biscuit and a scone? Both are served as individual servings, however, a biscuit is light and airy and a scone does not flake. Scones are quick to make and the perfect accompaniment to breakfast or with a cup of coffee or tea. Perfect to pack for a picnic or quick snack. I typically serve mine plain but scones are also delicious with jam or butter. One the of the best scones I have ever had and remember to this day was in a small tea room in the Cotswolds in England. It was a plain scone served with a cup of tea, strawberry jam and clotted cream. That is when I became a true fan of scones.
Dried Fruit Scones
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup solid vegetable shortening
- 1/2 cup dried cherries, raisins, currants or figs
- 2 eggs lightly beaten
- 1/4 cup milk
Instructions
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Preheat the oven to 400 degrees. Combine the dry ingredients in a mixing bowl. Cut in the shortening with a pastry blender until the mixture has a uniform crumb mixture. Add remaining ingredients. Combine with a fork until the mixture forms a ball. Cut the dough in half. Line a baking sheet with parchment. Pat both halves of dough into a 1/2 inch thick circle. Bake 15 - 20 minutes or until golden. Cut each circle into 6 pieces. Remove from baking sheet, cool.