Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter, (cold and diced)
  • 1/2 cup heavy cream, (plus more for brushing)
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup Prunes, (cut into small pieces)
  • 1/2 cup pistachios, (chopped)

Instruction

  • Preheat oven to 375º F. Line a large cookie sheet with parchment paper.
  • In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
  • In a separate small bowl whisk with a fork the heavy cream, buttermilk and vanilla until combined.
  • Create a small well in the center of the flour mixture. Pour the cream mixture into the well and stir with a fork until the dough comes together. Toss in the prunes and pistachios and mix gently to incorporate.
  • Form the scones: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet. You can also roll dough into a circle, about 3/4 of an inch thick and use a round cookie or biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough.
  • For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered.
  • Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
  • Dust with confectioner's sugar, if desired. Serve.