Tuesday, April 10, 2012
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 Tbs. granulated sugar
2 1⁄2 tsp. baking powder
1⁄4 tsp. salt
4 Tbs. (1/2 stick) cold unsalted butter, cut into pieces
2⁄3 cup heavy cream
1⁄2 cup blueberries
1/2 cup cranberries
1 heaping Tbs. raw or coarse sugar
Butter and lemon curd (see note) or jam for serving
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, stir together the flour, granulated sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the eggs and cream. Add all but 2 Tbs. of the egg mixture to the flour mixture all at once and stir until a sticky dough forms. Quickly stir in the fruit just until evenly distributed.
Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not overknead, or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.
Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with the raw sugar.
Bake until the scones are crusty and golden brown, about 15 minutes. Serve immediately with butter and lemon curd.
Makes 8 scones.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).