Search Results for '("C'

[rottiedogs]

Apple Quick Bread Or Apple Muffins
Submitted by MrsM on March 30, 2005 at 3:20 pm

DESCRIPTION
Apple Quick Bread or Apple Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
APPLE BREAD

2 cups KA all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup milk (or 3/4 cup water plus 4 tablespoons dry milk powder)
1 large egg
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
8 ounces apple, chopped fine, about 1 1/2 cups

Grease and flour one large loaf pan (9x5 or8.5x4.5). Preheat oven to 350 degrees.

Whisk dry ingredients together. Stir in chopped apples. Mix liquid ingredients together. Add to dry ingredients all at once. Add melted butter. Stir only until flour is moistened.

Spoon into prepared pan.

Bake large loaf 45 minutes, or until toothpick comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.

[rottiedogs]

Apple Crumb "Cake"

Submitted by MrsM on March 27, 2005 at 11:02 pm

Description
Apple Crumb "Cake"

Summary
Yield: 0 File under: cakes

Instructions
Apple Crumble

Recipe can be doubled and baked in a 9x13 pan.

For an 9-inch square pan:

Peel and core 6-8 Granny Smith apples. Slice thin. Add 1/2 cup sugar, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg and 1 tablespoon lemon juice (if you don't have any lemons or juice hanging around, omit).

Melt and cool slightly 2 sticks butter. Combine with 3 cups flour, 1/2 cup sugar and 1/2 teaspoon salt until crumbs form. Press half of the crumb mixture into the bottom of the pan. To with apple mixture. Sprinkle on remaining crumb mixture. Bake at 375 degrees for 1 hour or until lightly browned. Dusts with powdered sugar if desired at serving time

[rottiedogs]

Amish Friendship Bread Without The Starter
Submitted by MrsM on March 28, 2006 at 4:42 pm

DESCRIPTION
Amish Friendship Bread without the Starter

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
AMISH CINNAMON BREAD

Batter
2 cups AP flour
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/3 cup melted butter or canola oil
2 teaspoons vanilla
1 small package vanilla instant pudding

Optional Add-Ins:
1/2 cup raisins
1/2 chocolate chips, I like the mini chips best

Streusel Topping (optional)
2 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons softened butter

Preheat oven to 350 degrees. Grease and flour bottom only of loaf pan.

In a large bowl, combine dry batter ingredients. Combine all wet ingredients in a separate bowl and add to dry. Beat 3 minutes on medium speed. Pour batter into prepared pan.

In a small bowl, combine all streusel topping ingredients, if using, until crumbly. Sprinkle over the batter.

Bake loaf at 350 degrees for 45-55 minutes. Cool in pan 15 minutes; remove to wire rack and completely cool.

[rottiedogs]

Red Lobster's Tartar Sauce
Submitted by Mrs Cindy on April 14, 2003 at 11:20 am

DESCRIPTION
Red Lobster's Tartar Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INGREDIENTS
See below

INSTRUCTIONS
1/2 c Kraft mayo
1/4 c Sweet pickle relish
2 tb Miracle whip salad dressing
1 tb Sugar
1/2 ts Dry minced parsley
1/4 ts Onion powder

Mix all and store in the fridge.

My Little "Tweaks"

1.) I omitted the sugar. If you like yours a little sweeter, by all means, add the sugar.

2.) Instead of onion powder I finely chopped (in the FP) a little less than 1/4 cup of onion and added a very small amount of fresh parsley to the food processor as the onion was processed.

3.) A little sprinkling of salt and that was all!

[rottiedogs]

Poor Man's Cake
Submitted by Mrs Cindy on May 23, 2003 at 10:33 pm

DESCRIPTION
Poor Man's Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This was a cake my mother made often. She called it a poor man's cake because it had no eggs or milk. I'm sure it is probably the same as "Depression Cake".

1 package seedless raisins(there was no qty or size listed. Probably one regular box)

1 package brown sugar(same thing as above)

2 TBS butter

2 cups water

1 tsp each cinnamon & cloves(and whatever you might have handy)

1 pinch of salt

Put all the above ingredients in a pan and bring to a boil. Boil for 5 minutes after boiling begins. Remove from heat and cool. Add 3 cups of AP flour and 1 tsp baking soda. Mix well. Grease and flour 2 loaf pans or 1 9X13 pan. Bake in a 325 degree oven for 1 hour.

[rottiedogs]

Parmesan Pepper Bread
Submitted by Mrs Cindy on June 30, 2005 at 6:51 pm

DESCRIPTION
Parmesan Pepper Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 cup Plus 2 Tbs water
1 Tbs Olive oil
3 1/4 cups Bread flour
1/4 cup Parmesan cheese -- grated
1/2 cup Parmesan cheese -- diced into 1/2" cubes
1 Tbs Sugar
1 tsp Salt (Kosher if you have it)
3/4 tsp Freshly ground black pepper
2 1/2 tsp Instant yeast

This is a bread machine bread, so place all ingredients (except the diced Parmesan)in your machines fully assembled pan and in the order specified by your machines manufacturer. Select the dough cycle and press start. After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it. If the dough is too dry add 1 Tbs of water at a time until the dough is the proper consistency. If the dough is too wet add 1 Tbs of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

At the beep, about 5 minutes before the kneading is finished, add the diced Parmesan. It will look like the cheese is not getting mixed in, don't worry about it.

When the dough cycle is finished and it has had it's first rise, dump the dough out on a lightly Pammed countertop. Try not to de-gas it completely. Form it into a nice round ball, poking the little cubes of cheese in as best you can. At this point you can put it on your peel to bake on a stone, or put it on a floured or cornmealed baking sheet to rise. Let rise to double. Brush the entire loaf with egg wash (one egg and 1 Tbp water) and sprinkle some more grated Parmesan and a few twists of pepper on the top and slash it if you wish.

Bake at 375 degrees for 25-30 minutes or until an instant read thermometer reads 205 degrees (be careful when you poke the thermometer in that you don't hit a cheese pocket. The melted cheese will give you a false reading).

This is such a delightful bread. The little pockets of melted cheese and the little bite of the pepper goes so nicely with almost any meal.

[rottiedogs]

Irish Oatmeal Bread
Submitted by Mrs Cindy on September 03, 2011 at 7:52 pm

DESCRIPTION
A delightful Oatmeal Bread that is wonderful plain, in sandwiches or toasted with jam!

SUMMARY
Yield 1 loaf File under oatmeal, steel cut oats, WWW, yeast bread

INGREDIENTS
See below

INSTRUCTIONS
1/2 cup Irish Steel-cut Oats
2 cups milk
Bring milk and oats to boil. Remove from heat and add:
1 tsp kosher salt
2 T butter
2/3 cup KAF Harvest Grains Blend
1/4 cup honey or agave nectar
Cool mixture to room temp. Pour mixture into bread machine. Add:
1 1/2 cups White Whole Wheat Flour
1 3/4 cups AP Flour
1 1/2 T Whole-Grain Bread Improver (KAF)
1 egg
3 tsp yeast

Set to dough cycle. Check at 5 minutes. May need to add some water. When dough cycle is complete, remove from bread machine and form into loaf. I use a large Pullman Pan without the lid. It fills the pan. When doubled bake in 375 degree oven for 30-35 minutes until internal temperature is 190 degrees.

comments
Submitted by dachshundlady on Sun, 2011-09-04 06:58.
What could I sub for the Harvest Grains Blend? Maybe Bob's Red Mill hot breakfast cereal?
Submitted by easyquilts on Mon, 2011-09-19 18:17.
DL.... That's what I did, and it was fine. I used the five grain cereal. But have since bought a twelve grain cereal....which I found while visiting an Amish community in Central Ohio. That's what I'll use next time.
Sandy from Cincinnati

[rottiedogs]

Cinnabons
Submitted by Mrs Cindy on May 10, 2003 at 10:34 pm

DESCRIPTION
Cinnabons

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is the Cinnabon recipe from an earlier thread.

1 C. warm milk
2 eggs, room temperature
1/3 C. butter, cut up
4-1/2 C. bread flour
1 teaspoon salt
1/2 C. white sugar
2-1/2 teaspoons bread machine yeast

1 C. brown sugar, packed
3 tablespoons ground cinnamon
1/3 C. butter, softened

1 (3 ounce) package cream cheese, softened
1/4 C. butter, softened
1-1/2 C. confectioners sugar
1/2 teaspoon vanilla extract

Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 C. butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 C. butter, confectioners sugar, vanilla extract. Spread frosting on warm rolls.

[rottiedogs]

Chocolate Cherry Bread
Submitted by Mrs Cindy on September 26, 2011 at 12:50 pm

DESCRIPTION
A delightful chocolatey bread studded with cherries

SUMMARY
Yield 1 Loaf File under cherry, chocolate, chocolate chips, yeast bread

INGREDIENTS
1 1/4 C hot water
2 T Butter
1 tsp chocolate extract (optional)
1 tsp salt
1/4 C sugar
2 3/4 C bread flour
1/4 C cocao powder
2 1/2 tsp instant yeast
1/2 C dried cherries
1/4 C chocolate chips (optional)

INSTRUCTIONS
Soak dried cherries in 1 1/4 cup hot water for 20-30 minutes. Drain water into measuring cup and add enough water to reach 1 1/4 cups of water. Set cherries aside to use later.

Set bread machine to the dough cycle. Put all ingredients in the bucket of your bread machine in the order recommended by your manufacturer. Press start. At the beep to 'add ingredients', add the cherries and chocolate chips (if using). Allow cycle to complete. When finished, remove from machine and pan bread as desired. Allow for second rise and bake at 375 degrees F for 30-35 minutes, or until internal temperature reaches 195 degrees F.

comments
Submitted by Mrs Cindy on Fri, 2011-09-30 09:03.
I've made this bread several times now and have had two very distinct reactions to the chocolate chips. I happen to like chocolate, so the addition of the chips just seemed natural to me. However, I have had several of my taste testers tell me the addition of the chips was too much chocolate. They felt the chocolate in the bread was enough and stood just fine on it's own.
The chocolate in a yeasted bread is nothing like eating chocolate cake. It's very mild, but pairs well with the cherries. However, do not expect this to taste like chocolate dipped cherries. The chocolate I used was the Ghiradelli 60% Bittersweet Cocao. This may have been perfect for my taste, but my tasters may have felt it wasn't sweet enough for their taste. I'm sure the taste would be different if you used Nestles semi-sweet chips.
All I'm saying here is this: Go by your own personal preferences. If you are a confirmed Choco-holic, add as much chocolate as your little heart desires! I will be right there with you every chocolate step of the way. If you are looking for a more subtle chocolate experience, then by all means, leave the extra chocolate in the pantry! Whichever you choose, enjoy the bread!
~Cindy
Submitted by Mrs Cindy on Fri, 2011-09-30 16:05.
I made this loaf with KAF Double Dutch Cocoa instead of the Hershey's cocoa. Much, much better. The Double Dutch Cocoa gave it more depth of flavor and the color was richer and darker. All in all a much better loaf.
~C
Submitted by --jej on Thu, 2011-10-27 06:17.
Cindy, I always use a Premium Cocoa made by SACO. It is a blend of Dutched cocoa with regular cocoa, and gives a lovely flavor. I am eager to make this recipe, but will omit the c. chips on the advice of your testers. ;)))
(This is the same SACO company that puts out the dried buttermilk, which I also keep on hand in the fridge and use frequently. Go SACO!)
Submitted by GinaG on Sat, 2012-03-31 19:17.
H
Submitted by dachshundlady on Wed, 2015-11-11 07:02.
I'm just bringing this thread to the top again. Swirth reminded me about it and I do want to try it with lots of dried cherries! It's bread season again here in the Finger Lakes of NY State. Chilly and drizzly. Maybe some soup too . . .

[rottiedogs]

Chocolate Bread
Submitted by Mrs Cindy on June 16, 2003 at 1:58 am

DESCRIPTION
Chocolate Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe was posted on the Bread Machine Digest message board. I do not know to whom I should give credit for this bread, but it is really wonderful.

1 pkg yeast (2 1/4 tsp)
3 c. bread flour
1/2 c. sugar
1/4 c. unsweetened cocoa
1 egg
1/4 c. butter
1/2 tsp vanilla
1 c. milk
1 tsp. salt
1/2 c. chocolate chips (Optional)

Add to your bread machine in the order suggested for your machine. Cook on normal bread cycle.

Note: The original recipe did not call for salt. I use unsalted butter, so I added the salt. My dough did not rise as much as I would have liked, but had a great oven spring that more than made up for the initial slow rise. Others in the Bread Machine Digest group said they did this recipe exactly as written (w/o salt) and the bread rose beautifully. Most others also added the chocolate chips, but I did not. This bread is great toasted for breakfast with a little smear of clotted cream or cream cheese.

[rottiedogs]

Brownies
Submitted by Mrs Cindy

INGREDIENTS
1 1/2 cups unsweetened Dutch cocoa powder
1 1/4 cups AP flour
2 tsp espresso powder
1/2 tsp salt
3 sticks (12 oz) unsalted butter
3 cups sugar
6 eggs
2 tsp vanilla
1+ cup semisweet chocolate chips
1+ cup Ghiradelli chocolate chips
2-3 cups chopped pecans (optional)

Preheat oven to 350F. Lightly grease 9x13" metal pan and line it with parchment.
In medium bowl sift together cocao, flour, espresso powder and salt. Set aside.
In large saucepan, melt butter over low heat. Remove from heat and stir in sugar. Add eggs, 2 at a time, stirring after each addition. Stir in vanilla.Add this mixture all at once to dry ingredients and beat on low speed until well combined. Add chips and nuts and fold to combine.
Scrape the batter into the prepared pan and bake for 45-50 minutes or until a tester inserted in the center indicates the brownies are slightly moist. ( it is better to undercook than overcook).
Let the brownies cool in the pan before turning them out to cut. (note: I cut them while in the pan using my bench knife and pressing straight down. This way I have perfectly cut brownies without marring the pan or cutting the parchment)

Like I said, I can tweak around on this recipe at will. Part of it is because I've been making them for so long. If I don't have enough eggs, I will make up the difference in yogurt and milk. Not enough butter, use some vegetable oil or Crisco. Use some brown sugar, maybe 1/2and 1/2 with white. Add a couple of tablespoons of black cocoa. I seldom use the pecans. Most of my eaters don't like nuts, but a frequently make them with walnuts for a special person in one of my doctor's offices. Like I said, it can be tweaked with quite easily. But, be warned, these are very rich and quite addictive.
I hope you enjoy them.
~Cindy

[rottiedogs]

Caramel Apple Cheesecake Bars
Submitted by Mrs Cindy on November 06, 2011 at 9:45 pm

DESCRIPTION
Caramel Apple Cheesecake made into a bar. Perfect for that Holiday dessert platter!

SUMMARY
Yield 24 Bars File under apple, bars, caramel, cheesecake, dessert

INGREDIENTS
Crust:
2 cups AP flour
1/2cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Filling:
2 (8-ounce) pkgs. Cream cheese, softened
1/2 cup sugar, plus 2 Tbsp, divided
2 large eggs
1 tsp vanilla extract
3 granny smith apples, peeled, cored and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Streusel Topping:
1 cup firmly packed brown sugar
1 cup AP flour
1/2cup quick cooking oats
1/2 cup (1stick) butter, softened
In a small bowl, combine all ingredients. Set aside.

1/2 cup caramel topping

INSTRUCTIONS
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9x2- inch baking pan lined with foil. Bake 15 minutes or until lightly browned.
In a large bowl or the KA mixer, beat the cream cheese with 1/2 cup sugar at medium speed until smooth. Add eggs one at a time. Add vanilla. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mixture.
Sprinkle with Streusel topping.
Bake 30 minutes, or until filling is set.
Drizzle with caramel topping

Changes: for the filling, I omitted the nutmeg and added 1/2 tsp KAF Apple Pie Spice.

comments
Submitted by easyquilts on Mon, 2011-11-07 13:10.
OMG.... This has got to be sensational! I've GOT To try it.....
Sandy
Submitted by --jej on Sat, 2011-11-12 17:16.
mrscindy, would this caramel topping be the same as the Smuckers' Caramel Topping my DH loves on ice cream? Or is it something else, as in a recipe to make your own? Thanks... jej

[rottiedogs]

Mrs. Chiu's Pumpkin Scones
Submitted by mrs.chiu on September 04, 2009 at 9:33 am

DESCRIPTION
Mrs. Chiu's Pumpkin Scones

SUMMARY
Yield 0 File under Muffins Quickbreads Scones
INSTRUCTIONS

Several years ago a friend told me about the Starbucks Pumpkin scones and how good they were so I ventured out one winter morning and tried one.....talk about disappointed! They weren't moist and the flavor punch just wasn't there for me. So I embarked on developing a recipe for the perfect pumpkin scone and here it is!

Quantity: Baker's dozen

3 1/3 C. King Arthur all-purpose* flour
1 C. light or dark brown sugar, packed
2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. ground nutmeg
1 3/4 t. baking powder
1/2 t. baking soda
2 T. buttermilk powder**
7/8 t. salt
1 1/2 sticks cold unsalted butter, cut up
1/2 C. + 1 T. water
1 C. canned 100% pumpkin (no spices added)
3/4 C. semi-sweet chocolate chips (optional, but a requirement for me!)

Cream Cheese Frosting (optional)

Note: **If you want to use buttermilk instead of the powdered form, omit the water and in it’s place use 1/2 C. + 1 T. fresh buttermilk.

1.Preheat oven to 400 degrees. Line baking sheet with parchment paper or use silpats like I do.

2.In a food processor bowl, add all dry ingredients and pulse, then add butter. Process until butter is evenly distributed. Stir in the chocolate chips if using. (This is a good point to put the mixture into a Ziploc bag and freeze until right before you want to bake.)

3.In a separate bowl, mix together the water and pumpkin. Add this to the dry ingredients and mix just until the dough comes together. Do not overmix (I use a danish dough whisk). You might need to add a few tablespoons more water until it comes together.

4.Using large ice cream scoop (about 1/3 cup of dough), drop scones on prepared baking sheet.

5.Bake for about 20-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to wire rack to cool. Frost when cooled with your favorite cream cheese frosting. I like to top each with a square piece of waxed paper so that the frosting stays put and doesn't create a mess.

These freeze very well and when stored several days in airtight container, get even more moist! A good keeping scone.

**Note: I've used King Arthur 100% white whole wheat flour in place of the all-purpose and it does excellent, you just might need to add another tablespoon or two of water...a good way to sneak in some extra fiber without anyone noticing!

[rottiedogs]

Spicy Pumpkin Cake
Submitted by mrs.chiu on February 18, 2003 at 9:17 pm

DESCRIPTION
Spicy Pumpkin Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Preparation time: 25 minutes
Yield: 16 servings
Baking time: 55 minutes

This has become a family favorite and my daughters request it for their birthdays. It captures the essence of Autumn in every bite, a delightful change from pumpkin pie at Thanksgiving. The full flavors abound when it’s served ice cold.

Cake:
3 cups King Arthur all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 cup water
8 oz. canned 100% pure pumpkin (see note below)
2/3 cup vegetable oil
2 teaspoons distilled white vinegar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Glaze:
3/4 cup store-bought (or homemade) cream cheese frosting

Center a rack in the oven and preheat the oven to 325 degrees F. Grease and lightly flour a nonstick 10-inch tube (bundt) pan; set aside.

In a medium bowl combine the flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, and allspice; set aside. In a small bowl, whisk together the water, oil, vinegar, and pumpkin. Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium speed until the flour is well incorporated (about 2 minutes), scraping down the sides of the bowl with a spatula as needed. Do not overbeat. The batter should look thick and creamy. Pour the batter into the prepared tube pans, spreading evenly with a spatula.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a serving plate, remove the pan, and cool to room temperature.

To make the frosting a glaze consistency, microwave until warm and runny, about 20 seconds. Pour the glaze evenly over the cake and chill uncovered three to four hours before serving. Store covered (after the glaze has set) in the refrigerator.

Note: Any extra canned pumpkin can be stored in an airtight container and either refrigerated for a week or frozen for up to three months. If you have only 7 oz. of pumpkin remaining (assuming you used a 15-oz. can), that amount can be used the next time you make the recipe without compromising optimum baking results.

[rottiedogs]

Red Lobster's Biscuits
Submitted by mrs.chiu on August 19, 2009 at 6:51 pm

DESCRIPTION
Red Lobster's Biscuits

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
I wanted to share a recipe with the Circle for RL's famous biscuits.

I used the Stone Lion Scone recipe, omitting the sugar and adding 3 T. of the cheese packet that comes from a Kraft mac-n-cheese mix. My MIL suggested adding 1/4 to 1/2 C. shredded cheddar to the biscuits as well.

I baked a test batch the other day and they were excellent...maybe even better than the restaurant version. When they were warm, I brushed them with melted butter & garlic salt and then sprinkled with dried parsley flakes.

Yum!
Mrs.Chiu

Stone Lion Inn Scones

This is the single most complimented recipe I make at my Bed & Breakfast. It produces a light, airy scone that is just a little sweet. Almost any dried fruit or combination of fruits can be added to make this scone your own, but I will include some of my favorite combinations at the end.

2 cups AP flour
1/4 cup sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1 cup (approximately) dried fruit, chopped if necessary to the size of raisins
1 1/4 cup heavy cream

Preheat the oven to 425 F. Line a baking sheet with parchment.
Combine flour, sugar, salt & baking powder in a medium bowl. Mix thoroughly with a fork. Add dried fruit to mixture and stir together with fork. Add cream and stir until dough comes together. Turn dough out onto a floured surface and knead 8 - 10 times. Pat dough into a circle about 10" in diameter.

If desired, brush top of dough with melted butter and sprinkle with course sugar. Cut dough into 12 wedges and place on prepared baking sheet. Bake 15 minutes or until tops are just slightly golden. Serve warm or at room temperature.

I almost always use two fruits in my scones. Here are some of my favorite combinations:

- cranberries & apricots
- pears & currants
- chocolate chips & dried cherries
- pineapple & unsweetened coconut, + 1 TBSP confectioners sugar mixed with coconut
- crystallized ginger (chopped very fine) and either peaches or pineapple