by Maria Helm Sinskey
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1/2 cup zante currants or chopped dry fruit such as apricots, plums, tart cherries or cranberries
- Mix all ingredients together except for the fruit and place in a mason jar. Place 1/2 cup dried fruit in a separate bag and put in on top of the flour mix. Seal with lid.
- Tie a card with the following instructions to the container.
Yield: 1 dozen
- Dry scone mix
- 8 tablespoons (1 stick) unsalted butter – cut into chunks & chilled
- 1 cup heavy cream plus 1/4 cup for brushing the tops
- Preheat the oven to 450 degrees F. Line a half sheet pan with parchment baking paper.
- Place the scone mix in a large bowl, add the cold butter and cut in with a pastry cutter or 2 knives until the dough resembles coarse cornmeal with hazelnut-sized chunks of butter. Do not over mix at this point. Add the dried fruit and then the cream.
- Mix until the dough just comes together. Turn the dough out onto a lightly floured board and knead it lightly to incorporate the ingredients. Pat the dough into a round 1 1/2 inches thick and cut with a 2-inch round cutter.
- Turn the cut scones upside down and place them 2 inches apart on the prepared baking sheet. Brush the top of the scones lightly with heavy cream and place the pan in the preheated oven for 12 minutes. Turn the sheet pan around halfway through baking. When the scones are done they will be puffed and golden. Cool to warm before serving.