Dried Fruit Scones

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

  1. 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.