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Most traditional scone recipes use both butter and milk or cream. Here we simplify by using only heavy cream. This simplifies & shortens the preparation process, and the end result yields a crispy, more browned crust with a moist interior. Any dried fruit such as cherries, apricots or even raisins will work, but the vanilla and almond flavors are added because they go so well with cherry and apricot. The two-step baking procedure is important-the initial high heat yields a higher rise, but if left to bake at that temp, the bottoms will burn while the interior remains undone.


  • 2 C All-purpose flour
  • 1/2 C Brown Sugar
  • 2 t Baking Powder
  • 1/2 t Salt
  • 1/2 C Dried Fruit, diced into 1/2 inch cubes if needed
  • 1 1/2 C Heavy Cream
  • 1/2 t Almond extract
  • 1/2 t Vanilla extract
  • 1 egg beaten for glaze
  • 1 T granulated white sugar



Preheat oven to 425 F. Combine flour, brown sugar, baking powder, and salt and mix thoroughly. Add diced fruit and chocolate. Combine almond extract and vanilla to the heavy cream and add to flour mixture. Stir with a spatula until there are large clumps. Using squeezing motion with clean hands, press the dough into a ball. DO NOT OVER MIX! Place dough onto large cutting board and press into a disc approximately one inch thick. Cut into 6-8 wedges and move to a baking sheet. With a pastry brush, coat scones with egg mix and sprinkle with sugar. Bake at 425 for 10 minutes, reduce heat to 375 and rotate pan, bake for 10 minutes more or until golden brown and delicious. Allow to cool on a cooling rack for 15 minutes.