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I am sitting here, drinking a cup of tea, avoiding folding laundry, and wishing I had some scones to enjoy.
Unfortunately for me, I was lazy this week, and did not make any.
Fortunately for you, I forgot to share the recipe from some Tropical Scones I made.
There were only two differences to how I make these scones from how most of the scone recipes that I use were made.
The dough is much stickier and softer, and I did not cut them out with a cookie cutter. Instead, I used a #40 scoop to get nice, even scones. I use this scoop for my cake pops, cookies, and more. It is a great size to have on hand. See how I use it for cake pops here.
To see my scone tutorial, check out this post. The photos give a good step-by-step look at the process.
For my fruit, I used this awesome Island Mix from a UK Tesco. It is a mix of raisins, dried apricot, dried papaya, and dried pineapple. Luckily, when I run out of my treasured mix, it is easy to buy each of the ingredients separately. 🙂
I couldn’t decide which photo of the scones I liked best, so I figured I would use a few of them. 😉
I hope these inspire you to make your own tropical scones and take a 20-minute vacation break!
— Angie
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Tropical Fruit Scones
Ingredients
- 435 g – all-purpose flour
- 113 g – light brown sugar
- 2 tsp – cream of tarter
- 1 tsp – baking powder
- 1 tsp – baking soda
- 1 to 2 tsp – cinnamon
- 3/4 tsp – salt
- 113 g – very cold unsalted butter
- 2 – eggs, beaten
- 3/4 cup – sour cream
- 3/4 cup – apricot jam
- 4 oz – whipping cream
- 1/2 to 1 cup – mixed dried tropical fruits (I used, dried apricots, raisins, pineapple, and papaya)
Instructions
- Preheat the oven to 425 F.
- In a large bowl, whisk the flour, brown sugar, cream of tarter, baking powder, baking soda, cinnamon, and salt to combine. Transfer the flour mixture to a food processor bowl.
- Cut the butter into chunks and set on top of the flour mixture in the food processor.
- Pulse several times until the mixture resembles coarse crumbs.
- Transfer the mixture back to the large bowl.
- Stir in the beaten eggs, sour cream, and apricot jam.
- Add the whipping cream and stir until everything is combined.
- Carefully fold in the dried tropical fruit.
- Drop the scones by spoonful (or #40 scoop) on to cookie sheets sprayed with nonstick spray, or line the pans with parchment paper. If you bake two trays at a time, switch their position halfway through baking.
- Bake the scones at 425 F for 10 to 12 minutes, or until they start to turn golden brown on top and a toothpick inserted in the center comes out clean.
- Cool the scones for at least 5 minutes on the cookie sheets and then remove them to a wire rack with a spatula. (If you used parchment paper, drag the whole sheet of parchment onto the cooling rack.)
- Great served warm with apricot jam and clotted cream, or sliced and toasted in a toaster oven.
Tea Pairing: Summertime Earl Grey or Sunny Afternoon Tisane
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