You may use different dried tropical fruits you like to create different taste to the scones. I happened to have some dried pineapples and dried mango from making orange mango nut bread, so that’s what I used. I also added some dried cranberries for some color.
Tropical Fruit Cream Scones (makes 12 small scones)
2 cup all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
1/2 cup of chopped dried tropical fruit(s)– I used pineapple and mango combination
1/2 cup toasted chopped walnuts
2/3 cup heavy cream
1 tsp vanilla extract
- In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits and nuts.
- In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
- Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
- Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
- Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve warm.