Monday, June 20, 2011

Nectarine Scones

Nectarine Scones
Makes 4 Scones, serves 2

1 C All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Ground Nutmeg
1 Tbs Sugar
1/4 C Butter, cold
5 Tbs Heavy Cream
1 tsp Vanilla Extract
1/3 C Nectarine, peeled, diced, frozen

2 Tbs Heavy Cream
2 Tbs Sugar
1/2 tsp Ground Nutmeg
1 tsp Ground Cinnamon

Preheat oven to 425.

In a medium bowl, combine flour, baking powder, salt, nutmeg, and sugar. Stir in cream.

Using a fork or pastry cutter, cut in butter until mixture resembles course crumbles.

Turn dough out onto a floured surface. Knead until mixture comes together in a ball.

Gently fold in frozen nectarine. (If the nectarine is frozen it will keep from falling apart in the process of being folded in.)

Form dough into a rectangle, approximately 3/4 inch thick. Cut into 4 triangles.

Place on a baking sheet lined with parchment paper. Brush the remaining 2 Tbs of cream onto eat scone. Sprinkle with sugar, nutmeg, and cinnamon.

Back for 15-20 minutes, or until scones are lightly browned and toothpick inserted in the center comes out clean.

**Scones DO NOT last more than a day, you have to eat them when they come out of the oven**

Perfetto! Fantastico!

1 comment :

  1. 100% true - scones like these never lasts more than 1 hour after baking. Great breakfast idea <3