We found this recipe just before coming to Australia. It comes from the Homestead Resort in Midway, Utah.
2 Cups all purpose flour
1/4 Cup sugar, plus additional for sprinkling
1 Tablespoon baking powder
1/4 teaspoon salt
1 to 1 1/4 Cup heavy cream (whipping cream), plus additional for brushing tops
1 Cup dried cranberries, or chopped dates
Preheat oven to 325 degrees F (160 C). Lightly spray a cooking sheet with nonstick cooking spray. Set aside.
In a mixing bowl. Whisk together flour, sugar, baking powder and salt. With your hands, mix in enough cream to form a soft dough. Do not overmix. Gently mix in cranberries or dates with your hands.
Divide dough into half. Pat each half into a disk about 5 inches in diameter. Cut each into 4 wedges. Transfer wedges to prepared baking sheet.
Brush a small amount of cream on top of each cut scone, sprinkle with additional sugar. Bake 45 minutes or until golden brown. Serve warm.
Makes 8 scones.
Variations: This recipe is versital. Substitute any dried blueberries, raisins, currents, or some orange zest for the cranberries or dates. Or omit sugar and serve them savory with bacon, chives and smoked Cheddar chese.
We have not yet tried the savory version but will. We remember savory scones with onions, bacon or ham bits and cheese in them. We'll let you know how this works. The original recipe called for 1/2 cup cranberries - we feel that 1 cup is better, especially if you use dates!
These are the best and easiest scones we have ever had.