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Summer Fruit Scones
Use summer's best fruit in these tender scones.
Quick Facts
Prep Time: 15 minutes
Bake Time: 12 to 15 minutes
Yield: 16 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup Argo® Corn Starch
- 1/4 cup sugar
- 2 teaspoons Argo® Baking Powder
- 1/4 teaspoon salt
- 1/3 cup cold butter
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1/4 cup milk
- 1 cup chopped strawberries, peaches OR blueberries (OR combination)
- Coarse sugar (optional)
Directions
- Preheat oven to 450°F.
- Combine flour, corn starch, sugar, baking powder and salt in a large bowl. Cut in butter using pastry blender or two knives until fine crumbs form.
- Beat eggs and milk in a small bowl; reserve 1 tablespoon. Add remaining egg mixture and fruit to flour mixture, mixing with a fork until dough forms.
- Knead dough once or twice on lightly floured surface. Pat into a 6-inch square. Cut into 4 squares; cut each square into 2 triangles. Place triangles 1 inch apart on greased baking sheets. Brush triangles with reserved egg mixture. Sprinkle with coarse sugar, if desired.
- Bake 12 to 15 minutes or until golden. Serve warm with butter or fruit preserves.
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