I have a very favorite brunch. It’s light, easy, and delicious. You can make it for a few, you can make it for a crowd. My ideal brunch is scones and fresh fruit, with coffee, tea, and fruit juice as well. My basic scone recipe is easy, and while they are awesome plain, they also lend themselves easily to the addition of dried fruits. I like cherry the best, but cranberries or chopped apricots are great too.
The cutting in of the cold butter into the flour mixture can be done with two butter knives or a pastry blender, but I use my Kitchen Aid food processor. You get very uniform sized pieces that way.
Simply sift together 4C flour, 2/3C sugar, 2T baking powder, and 1t salt. Pour into bowl of food processor with blade attached. Cube 1C very cold butter and add to bowl of processor. Pulse several times to get pea sized crumbles. Add 1-3/4C heavy cream and pulse just enough to moisten everything. Turn out onto waxed paper. Quickly knead in any dried fruit you want, if you want, about 3/4C worth. Divide dough in half, and gently press and pat each half into an 8 inch round. It will be kind of crumbly.
Cut each into 8 wedges and place 2 inches apart on baking sheets sprayed with cooking spray. Brush tops with a bit of cream just to moisten. Bake at 450F for 12-15 minutes until golden.
Serve warm with lots of butter, a bowl of fresh fruit that contains lots of berries, and beverages of your choice. Leftovers freeze very well when tightly wrapped.
Ahhh…. lazy, light, pleasing brunch! Be sure to invite me!
Love, Grammy ❤