2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
Pinch salt
1/4 cup dried apricots
1/4 cup dried apples
1/4 cup chopped dried tart red cherries or cranberries
1/4 cup golden raisins
1/4 cup finely chopped walnuts
1 1/2 to 1 3/4 cups heavy cream
3 tablespoons unsalted butter, melted
2 tablespoons sugar
Clotted cream, lemon curd, and raspberry or cherry marmalade, for garnish
Butter two 9-inch pie plates. Preheat oven to 350.
In large bowl, combine flour, 1/4 cup sugar, baking powder, and salt. Mix well. Add all dried fruit and nuts. Toss until coated.
Gradually add cream, stirring with a fork until soft dough forms and dough cleans sides of bowl. Turn out on floured board. Knead dough gently with fingertips 10 times.
Divide dough in half. Roll each half of dough to a 7-inch circle, about 1/2 inch thick. Place dough in pie plates.
Brush top of dough generously with butter and sprinkle with 2 tablespoons sugar. Using a sharp knife, score each circle of dough into 6 wedges.
Bake at 350 for 25 to 30 minutes until nicely browned
To serve:
Cut scones into wedges along scored lines.
Serve hot with clotted cream, lemon curd, and raspberry or cherry marmalade.
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