Tropical Scones

Scones are very versatile.  One can add almost anything to create flavor and texture.  This tropical fruit scone is flaky and delicious with a hint of apricot, pineapple, peach, and papaya.  It’s the tropics in a bit!!

A Ingredients

All-purpose                 230 g      

Baking powder               2 teaspoons           

Kosher salt                     ½ teaspoon

Sugar                               2 tablespoon

B Ingredients

Orange zest                                              1 orange (med.)

Unsalted butter, cubed                            ½ cup       

Tropical dried fruits, soaked, drained     ½ cup

Buttermilk                                             2/3 cup

C Ingredients

Buttermilk                         2 tablespoon

Raw sugar                         2 tablespoons

Directions:

1. Preheat the oven to 425°F. Sift A Ingredients into a mixing bowl, mix in the orange zest, then cut in the butter with a pastry cutter until the mixture resembled bread crumbs.  . The smallest crumbs should be the size of a sweet pea，stir in the dried fruits. 

2. Pour 2/3 cup buttermilk into the dry ingredients and fold with a rubber spatula until all loose powders are incorporated.  Do not over mix. 

3. Put the dough onto a lightly floured surface and shape into a ball.  Pat the dough down into a thin disk, fold the thin disk in half, pat down some more.  Using a small biscuit cutter, cut the disk into 36 rounds.  Set the scones on a parchment paper lined baking sheet, and brush the top with C buttermilk and sprinkle with sugar. 

4. Bake at 425°F for 9-11 minutes until golden brown. 

Serving: 3 dozen