Source of Recipe
Master Chef Don's 2008 Collection
Yield: 8 scones
List of Ingredients
2 cups cake flour
1/3 cup granulated sugar
2 teaspoons baking powder
6 tablespoons chilled butter, cut into 12 pieces
1 tablespoon oven-dried lemon zest
1 cup oven-dried strawberries
1 large egg, slightly beaten
1/2 cup heavy cream
1 teaspoon vanilla extract
In a large bowl, combine cake flour, sugar and baking powder. Toss together lightly to mix. Cut the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal. Toss in the lemon zest and the dried strawberries. Mix together the egg, cream and vanilla, then pour at once into the flour mixture. Mix lightly, using as few strokes as possible, until the dough clings together. Turn out onto a lightly floured surface and knead lightly 5-6 times. With floured hands, pat dough into an 8-in. round, about 1 1/2 in. thick. Cut round into 8 pie-shaped wedges and place on sheet pan. Brush tops of the scones with heavy cream, then sprinkle moderately with sugar.
Bake scones until lightly colored around the edges, about 20 minutes in a 375 degree oven.
Cool slightly on a rack. Serve warm with clotted cream or citrus curd.
Preparation: Thinly peel the outer 1/16 to 1/8" of the peel.
Do not use the white bitter pith under the peel.
Approximate Drying Time at 140ºF: 1-2 hrs.
Test for Doneness: Tough to brittle
Preparation: Halve or cut into 1/2" slices.
Approximate Drying Time: 4-6 hrs.
Test for Doneness: Pliable and leathery.