FIRST … In large bowl, strain or sift following then whisk: 2 cups flour, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoons salt. Add zest after straining. Set aside.
SECOND …. In small bowl, whisk 1/2 cup heavy cream, 1 egg, 1 teaspoon vanilla extract and concentrate, extract or juice (if used). Set aside in refrigerator
…. Grate frozen butter in food processor. Place processor bowl in refrigerator or go directly to step 4.
FOURTH …. Remove processor bowl with butter from refrigerator and add dry ingredients from large bowl. Pulse until mixture is small peas. Crumbly. Empty back in large bowl.
FIFTH …. Drizzle small bowl liquid contents around large bowl and mix with spoon.
THEN …. Add fruit and incorporate…do not over mix.
Flour cutting board. Pour mixture onto board and knead with floured hands until you can make an 8” disk about 1” high. USE FLOURED ROLLING PIN Dust pin with flour to keep dough from sticking.
Cut disk in half. Place one half on top of other. Add flour dusting. Knead together into another 8” disk. Cut in half and repeat knead. Form 8” disk, 1” high.
Cut disk into 8 pie shaped triangles. Place in non-stick sprayed scone pan and lightly press into place.
PLACE PAN IN REFRIGERATOR FOR MINIMUM 20 MINUTES
Preheat oven for 400F bake or 375F convection while dough cools in refrigerator.
After 20 minutes in refrigerator, brush top of triangles with heavy cream and sprinkle vturbinado sugar on top
Bake for 28 minutes on convection (up to 10 minutes more at altitude). Top should be golden brown …. BUT NOT TOO BROWN.
Allow to cool completely. Minimum 1 hour
Whisk together confectioners sugar and juice or heavy cream. If desired.
Drizzle on scones.
