Cucina’s Famous Fruit Filled Scones

Cucina’s Famous Fruit Filled Scones
Katrina Sandgren - Lehi, UT

I recieved this recipe from my sister-in-law. These are the very popular scones from a local bakery. I guess she and her friends had to search high and low to get it but it was worth it. They are wonderful!!

(makes approx. 24 scones, can half recipe)

Ingredients
4 C. Flour
4 C. Cake Flour
1 C. Sugar
2 ½ TBSP Baking Powder
1 tsp Baking Soda
1 tsp salt
4 Cubes of Butter (1 lbs)

2 C. Fruit (fresh or frozen) I used the frozen mixed berries and took out the strawberries.
2 Lemons zested

½ to 1 quart of Half and Half or Buttermilk (It is difficult to know exactly how much liquid will be needed)

Instructions
Mix dry ingredients together and then cut in butter with two knives or pastry cutter until it is fine crumbles.  You can freeze the ingredients at this point if you like to use at a later time.

Next you mix the fruit and lemon zest together and add it to the dry mix (by hand with a fork).  Now you add the liquid. Start by adding ½ a quart of your milk.  Mix it together, by hand, and then determine if you need more.  Add just a little bit at a time.  You want the consistency to be similar to biscuits.  If there is too much liquid they will be flat and if there is not enough, they will be crumbly.  It won’t affect the taste, just the appearance and texture.

Pre-heat oven to 375 degrees.  Cover your cookie sheet in parchment paper and scoop one large ice cream scoop onto the tray.  It will fit approximately 6-8 per sheet.  They almost double in size.  Bake for 25 minutes.  If you make smaller size scones, reduce your cooking time.

Cinnamon Brown Sugar
2 TBSP Melted Butter
2 tsp cinnamon
2 TBSP Sugar
¾ C. Brown Sugar
Add milk first then add brown sugar mixture.