Bob makes scones almost every morning for breakfast. They can be made with a variety of fruits, but we use Apricot, Blueberry, Craisin, Mango and current along with candied ginger and coconut most often.
- 1 cup (5.5 oz) unbleached all purpose flour
- 2 Tbsp (1 oz) white sugar
- 1 Tbsp Baking Powder
- 1 tsp spice
- 1 tsp salt
- 1/4 C (1.8 oz) vegetable shortening
- 1.5 oz dried fruit cut into 1/4 dice
- 1/2 C (4 oz) coconut milk
Preheat oven to 425 F.
Whisk together the flour, sugar, baking powder, spice and salt. You can develop your own preferences. Bob uses Mace with apricots, Cardamon with Blueberries, powdered Ginger with the coconut ginger, Allspice with Craisins and ground cloves with currents.
Cut the shortening into the dry ingredients until it is the consistency of cornmeal. You can use a pastry cutter, fingers or two knives. Bob uses a pastry cutter. Stir in the fruit so that it is coated with the flour. Stir in the coconut milk and stir until the dough comes together. Turn out onto a floured working surface and knead five or six turns. shape the dough into a flatened 6" disk and use a pizza cutter to cut into 8 wedges. place them on a cookie sheet.
Cook for 14-15 minutes until starting to brown slightly.
The scones can be eaten as they come from the oven. Bob adds a thin glaze made from juice or brandy with powdered sugar and stirred together until smooth and somewhat viscous. Use a silicone brush to apply to the warm scones.