Fresh Fruit Scones

Shannon and I really like the fresh fruit scones at Arizmendi bakery, so we decided to develop our own recipe as a modification of the standard Cook’s Illustrated one.

Ingredients:

• 2 cups (20 oz = 565 g) Flour
• 2 T baking powder
• 6 T sugar = 87 g
• 1 t salt
• 10 T cold butter
• 1.5 cups fruit
• 2 cups heavy cream

Fruit and flavoring options:

Persimmon + Cinnamon:

• + 3 cups of persimmons, diced = 450g or 3 persimmons.
• + 2 T cinnamon

Recipe:

Mix all dry ingredients together, and cut in butter until the butter chunks are small and grainy.  Add in cream and then form into a rough ball, press into a disk and then cut into wedges.

Bake at 425 12-15 minutes