Scones with Saskatoon Preserves

 My favourite scone with a slight twist. 

Instead of adding fruit to the dough, I 
made a thumbprint in the centre of the scone and
filled the indent with a scant teaspoon of 
locally made Saskatoon Preserves.

Drizzled with a vanilla glaze while still warm.

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream  (Option: Substitute Buttermilk and add 1/2 teaspoon of baking soda)
3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream and sugar

Glaze (Optional)
2 teaspoons softened or melted butter
1/2 cup of powdered sugar
few tablespoons cream or milk
1 teaspoon vanilla

Mix all ingredients together.  Thin with additional cream or milk if necessary.

Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse meal.  Stir cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy)   Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again.  Do this at least three to four times. Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into dough. Finish with final fold and turn and roll dough into round.  Cut into six or eight triangles. Dough can also be cut in half and rolled into two smaller rounds.  Cut each round into 6 to 8 smaller scones.  Or use a biscuit cutter to cut round scones. This whole step should only take 30 to 45 seconds.   Do not over-handle.  (Folding forms layers which makes for a very flaky scone).

Bake for 15 to 18 minutes.

Option:  Drizzle with glaze.

Tip:  An easy way to cut in the butter is to use a box grater.
The large side of the grater makes the perfect size pieces of butter.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. 

Another option is to make a scone cake with
raspberries or blueberries.

Just add enough extra cream to make more of a thick batter.
Reserve some of the batter for the top, 
and spread remaining buttered into a  springform cake or tart pan.

Top with fresh raspberries, or blueberries, blackberries or red currants.

Dot with reserved batter.

Sprinkle with sugar and bake in a 425°F oven.

3 Comments Add yours

  1. Now there's an idea!

  2. Kathy Walker says:

    These are on my list! They are so darn cute and look delicious, too.

  3. Since I always use your scone recipe, this is an idea I will try. Yum!

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