Last night was mama’s night. Little One fell asleep early — go figure, he hadn’t napped much at all throughout the day — and I had the chance to relax to my heart’s content. It was a warm and summery starry night and I had wine on the balcony, kissed by fairy lights all around me. Then came my test of commitment when my eyelids began to tremble at 10PM — to bake scones or not to bake! And bake I did, while watching Paul Hollywood’s “City Bakes.”
The scones were one big fruit explosion. They were a heavenly mix of strawberries, raspberries, cherries, and pomegranate — and chocolate chips! The only caveat was that I added too much fruit. Because the fruits were frozen and I added plenty, a lot of moisture escaped into the dough, thereby deforming the shape of the scones and making them more soft than usual.
Taste wise, I don’t know what it was this time around, but the dough tasted better than ever. I also appreciated taking mouthfuls of fruit at every bite. It was light and summery, and tangy and sweet at the same time, especially with the chocolate chips to balance the flavour. Scrumptious.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt (I added less salt because I used salted butter)
- 2 1/2 teaspoons baking powder
- 1/2 cup salted butter (I only had salted on hand, and a few chunks were missing)*
- 1/2 cup heavy cream
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- Too much frozen fruit
- All the chocolate chips in the world
*A little rabbit had stolen some butter for toast one morning. She’ll be forever unnamed.
Please see the original ingredients and recipe here: https://sallysbakingaddiction.com/scones-recipe/