|These light and fluffy scones are the perfect breakfast treat.|
Who doesn't love a good scone with a cup of coffee or tea? Either way, this recipe is good enough on it's own, you may not even need a cup of joe to pair it with. Make this simple and scrumtious recipe today!
2 cups cake flour
3/4 tsp salt
1 Tbsp baking powder
4 Tbsp PurDate sugar
5 Tbsp butter (use coconut oil for a vegan option, not melted but cut into pieces like you would the butter)
1 large egg (for a vegan option - 1 Tbsp of flax with 3 Tbsp of water, let sit for a few minutes to gel)
2/3 cup heavy cream (use full fat coconut milk for a vegan option)
1 Tbsp PurDate sugar for sprinkling (upon removing the scones from the oven)
3/4 cup fruit of your choice, blueberries or cranberries (optional)
Preheat oven to 425 degrees Fahrenheit.
Mix together the flour, salt, baking powder and PurDate sugar in a large bowl with a whisk. If adding the optional fruit, remove ½ cup of the flour and place in a medium sized bowl. Add the fruit and coat with the flour. Set aside. You can use fresh or frozen fruit but if using frozen do not allow the fruit to thaw before using it.
In the large bowl cut the butter or coconut oil into the dry mixture until small clumps form.
Add the egg or flax egg and cream or milk and mix with a fork. The dough should still be clumpy and should become sticky. Add the remaining flour and fruit mixture. You can add a bit more cream if the mixture appears dry.
Form the dough into a ball and knead gently. Add flour if the dough is too sticky. Form the dough into a flat circle a little less than an inch high. Cut the circle into 8 triangles and place on a baking sheet. Brush with a beaten egg. Bake for 10-12 minutes until lightly golden. Sprinkle the tops with PurDate sugar and serve with your favorite glaze, butter and jam, or the English way with clotted cream.
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