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Dried Fruit Scones

Roland Meisner
I have altered this recipe so please read the notes before starting.
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Servings 8 scones

Ingredients
  

  • 1/2 recipe Cobbler Dough
  • 2 TBSP butter melted, for brushing
  • 1 cup raisins, dried blueberries or dried cherries
  • 3 TBSP cinnamon sugar
  • Confectioners' sugar

Cobbler Dough

  • 2 large eggs, hard-boiled and cooked
  • 2 cups all-purpose flour
  • 3 1/2 TBSP sugar
  • 1 tsp baking soda
  • 1/2 TBSP cream of tartar
  • pinch salt
  • 8 TBSP (1 stick) unsalted butter chilled and cut into 8 pieces
  • 3/4 cup plus 2 tablespoons heavy cream

Cinnamon Sugar

  • 2 cups sugar
  • 2 TBSP ground cinnamon

Instructions
 

  • Preheat the oven to 375 degrees. Turn the dough onto a lightly floured work surface and divide it into 4 pieces. Shape each peice into a 6-inch disk about 1/4 inch thick. Brush 2 of the disks with 1 tablespoon of the melted butter, and sprinkle with the dried fruit. Place the remaining disks on the top of the fruit and press lightly. With a sharp chef's knife, cut each disk into 4 wedges. Place the wedges 1/2 inch apart on an ungreased and unlined baking sheet. Brush with the remaining 1 tablespoon melted butter and sprinkle with the Cinnamon Sugar. Bake the scones until they are light golden, about 15 to 20 minutes.
  • Remove the baking sheet from the oven and turn the broiler on high. Sift confections' sugar heavily over the scones and place them under the broiler. Broil for just a few seconds, unti the sugar is melted and golden. Watch the scones carefully, because the sugar will begin to burn quickly.
  • Cool the scones on a wire rack. Dried Fruit Scones will keep for up to 3 days in an airtight container at room temperature. Wrapped in plastic wrap and then fiol, they can be frozen for up to 3 weeks. Defrost them on a counter and then reheat in a 325 degree oven for 7 to 8 minutes before serving.

Cobbler, Scone, Shortcake or Turnover Dough

  • Separate the egg yolks from the whites and set the whites aside for another use. Push the yolks through a fine-mesh sieve strainer into a small bowl, and set aside.
  • Combine the flour, sugar, baking soda, cream of tartar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the mixture resembles coarse meal.
  • Add the egg yolks and the heavy cream, and mix until the dough just comes together. Cover the bowl with a kitchen towel until ready to use, up to 1 day.

Cinnamon Sugar

  • Combine the cinnamon and sugar in a bowl and ix thoroughly. Transfer to an airtight container and store for up to 6 months.

Notes

Notes: Please read this before making this recipe.  Here is how I altered this:
  1. I do not divide the dough in #1. I add all the dried fruit into the mixture while still in the the mixer.
  2. I do not divide the dough, but instead, use a biscuit cutter and make individual scones.
  3. I did not use any cinnamon sugar, but just brushed the scones with a bit of the heavy cream. But you could use the melted butter too.
  4. Baking the individual scones (the recipe made 8), took approximately 12 minutes in my convection oven.
  5. I did not add the confectioners' sugar nor broil them (step #2)