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Prep time
10 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
Sweet and tart. Just how I like my candy, my friends, and scones. These scones are light, fluffy, and buttery with the perfect amount of crunchy texture on the outside. Pops of chewy, dried hibiscus dovetail with the lemon zest and vanilla creating the perfect answer to boring scones. —Finchly
Ingredients
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3 cups
all-purpose flour
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1/3 cup
granulated sugar
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1 tablespoon
baking powder
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1 1/2 teaspoons
salt
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2 tablespoons
dry milk powder, optional
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1 1/2 cups
heavy cream
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1 tablespoon
vanilla bean paste or extract
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1
zest of a large lemon
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3/4 cup
dried hibiscus flowers, roughly chopped
Directions
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Whisk together the dry ingredients in the large bowl; flour through to the salt.Slowly add in the wet ingredients to the dry and stir together with a strong wooden spoon or if you're like me, your hands. You may not need all the cream so start with less and add enough to get the dough cohesive and there isn't any flour remaining in the bottom of the bowl. Fold in the dried hibiscus.
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Slowly add in the wet ingredients to the dry and stir together with a strong wooden spoon or if you're like me, your hands. You may not need all the cream so start with less and add enough to get the dough cohesive and there isn't any flour remaining in the bottom of the bowl. Fold in the dried hibiscus.
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Turn the dough out onto a lightly floured surface and shape it into a medium disc. Wrap with plastic wrap and let it sit in the fridge for an hour.
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Turn the dough out onto a lightly floured surface and shape it into a medium disc. Wrap with plastic wrap and let it sit in the fridge for an hour.
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Remove the dough from the fridge and cut into wedges. Place onto prepared baking sheet in closer proximity than you would for cookies- about an inch- and forming a circle. Brush with any remaining cream, and sprinkle with sparkling sugar if you like.
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Bake for about 15 minutes until lightly brown and barely cooked through. Remove and let cool on the pan for a few minutes before moving to a cooling rack.
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