Ingredients
- 88g (¾ stick ) Butter, Cold
- 300g (1 Cup + ½ Cup + 2 Tbsp) All-Purpose Flour (extra for dusting)
- 60g (1/2 cup) EverCrisp
- 10g (2 1/2 tsp) Sugar
- 6.5g (2 tsp) Salt
- 6g (2/3 Tbsp) I’m Free Perfect Baking Powder
- 2g (1/2 tsp) Baking Soda
- 2g (1 tsp) Sodium Stearoyl Lactylate
- 113g (4 oz) Heavy Cream
- 113g (4 oz) Buttermilk
- 4.5g (1 tsp) Instaferm Gold
- 140g (5oz) Dried Fruit (chopped)
- Powdered Sugar For Dusting
Equipment
- Cheese Grater
- Baking Sheet
- Sheet pan with baking paper
- Pastry Brush
- Silicone Spatula
Timing
Active Time: 30 Minutes
Total Time: 3 Hours
Yield
12 Scones
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Create Scone Dough
Preheat an oven to 400°F.
Over a large metal bowl grate all of the butter and place into the freezer for 15 minutes.
Meanwhile, sift together the AP flour, Evercrisp, sugar, salt, I’m free perfect gluten free baking powder, Baking soda, instaferm Gold, and Sodium Stearoyl Lactylate.
Remove the butter from the freezer and gently mix together with the flour mixture, breaking up any pieces that may have frozen together. Do not mash up the butter, you just want to coat the frozen shards.
Using a thin rubber spatula, mix in the heavy cream and buttermilk until it forms a very loose dough.
Add the dried fruit and mix until evenly combined.
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Proof & Portion Dough
Cover with a damp towel until it doubles in size.
Turn the dough out onto a well floured work surface and lightly flour the top of the dough. Portion into 12 pieces.
Gently roll into balls and place on a sheet pan with baking paper
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Bake Scones & Serve
Bake at 400°F for 10-15 minutes or until the scones reach 200°F internal temperature.
Remove from the oven and allow them to cool for 30 minutes before serving.
Dust with powdered sugar and serve.
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2 Comments.
Instructions do not indicate adding the instaferm gold yeast? Is it to be added with the dry ingredients?
Yes! Thanks for noticing this is updated.