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Cucina's Fruit Filled Scones

By Marguerite Henderson
This sought after treat can be made in your own home!

Marguerite Henderson shares the recipe for Cucina's Fruit Filled Scones.

Method:

Cucina's Fruit Filled Scones

Ingredients:

  • 4 cups flour
  • 4 cups cake flour
  • 1 cup sugar
  • 2½ T. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 lb. (yes, one pound) cold unsalted butter, cut into small pieces
  • 2 cups – 4 cups half and half or buttermilk

Method:

This recipe was created in the kitchen of Cucina, a gourmet deli-restaurant I opened in 1995, and it still remains a classic breakfast item served hot from the oven. The recipe makes about 2 dozen large scones. The dry mix can be made ahead, put in freezer bags, and then the fruit and half and half added when ready to bake up a batch

You can be creative in adding ingredients of your choice. These are some combinations that were favorites of customers.

Combination of fruits, nuts, etc. for full recipe:
2 cups fresh blueberries + zest of 2 lemons
2 cups fresh blackberries + zest of 2 lemons
2 cups chopped fresh strawberries + zest of 1 orange
2 cups raisins + 1 T. cinnamon + 1 cup chopped nuts of choice
1 T. poppy seed + zest of 2 lemons + 1 cup chopped almonds
1 cup dried cranberries + 1 cup chopped pecans + zest of 1 orange
4 T. melted butter mixed with 2 tsp. cinnamon + ¾ cup brown sugar

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt.

With a pastry cutter, cut the butter pieces into the dry ingredients until they are the size of peas.

(Divide the dry mix in half, if desired at this point to freeze, and use remainder to make only 12 scones. Remember the amount of ingredients to be added need to be divided in half if using only half the mix.)

Add the fruits or fillings of choice. Stir the mixture gently. At this point add just enough half and half or buttermilk to make a moist dough. Note: The dough will be wet or dry depending on the fruit or other ingredients used. The more “wet” the fruit, the less liquid needs to be added. The dough should be sticky, but not very wet, otherwise the scones will be flat. Dough should form a ball in your hand when squeezed. Using a large ice cream scoop, place a scoop of dough 2” apart on parchment lined baking sheets. Bake on middle shelf of 375 degree oven for 25 minutes until golden brown.

Drizzle with glaze while scones are still warm.

Glaze:
3 cups powdered sugar
¼ cup whole milk or half and half

Whisk all ingredients until the consistency of heavy cream.

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