Brandied Fruit Scones

You can form the dough into a circle, then cut the circle through in three strokes to make six triangles. Don’t separate the triangles, just bake in a circle and cut again when baked.

I’ve found it’s well worth the extra time to make a double batch and freeze half the unbaked scones to pop in the oven another day. I place them on parchment paper and then slide into a big ziplock bag.

Made this on zoom with a few friends, each of us agreed that the resulting scone was too salty. Would recommend using less salt (maybe by 1/4 tsp). Otherwise the texture of this scone was perfect.

I didn’t have the brandies fruit on hand so I substituted with bourbon soaked dried cranberries. Divine.

Used milk instead of cream. Next time, up the fruit by another half cup.

This will be my experimental scone recipe this year. I find that the key to making scones is having a light touch. After adding liquid, mix quickly and lightly with hands just until dry ingredients are incorporated. If the dough is wet+sticky, wait a few minutes then shape, without making a smooth dough or kneading. Over mixing makes a dense scone. My own recipe includes leftover sourdough starter. I might try it here too.

These are the best scones I have ever made or eaten. I sprinkled mine with cinnamon sugar. Even though they will be good any time of year, they are nice during the holiday season. I baked 4 straight away and froze the rest on 1/8 size sheet pans. This morning, I popped a tray of 4 more into the oven; warm and fresh scones for breakfast.

I made this with oat milk and it worked well to create a good scone texture. The scones were a little salty, but the salt kick was delicious--just on the edge, providing flavor but not overdoing it. That said, if you don't like a salty flavor, cut it down a little. I also made a brandy butter (butter, brandy, brown sugar) to go with it and it was delish.

These are light and delicious; cutting them into squares offers a bigger yield and more moderately-sized scone than the traditional wedge. Before baking, suggest brushing with a combination of a whole egg beaten with a splosh of milk or cream, and then sprinkling with turbinado sugar.

I have not baked these yet, but noticed several readers commenting that the end result is too salty. This could be due to differences in kosher salt formulations. Perhaps the author of the recipe should specify whether Morton or Diamond brand was used. The different crystal structures make a significant difference when measured by volume.

I would use turbinado sugar on top of the scones prior baking; and I would use a mini scone pan just because... Looks like a great recipe.

These are incredible! The texture is crispy on the outside and tender and moist on the inside. Definitely can increase the amount of dried fruit without an issue if desired. I added an apple cider glaze on top just to gild the lily. I’m so glad I have a ton of brandied fruit left over so I can make another batch!

I have not tried them yet but I always after cutting them I wrap individually and freeze them so I make them as needed so they always taste freshly made and come out great. Doesn't take very long and you can pull them out the night before leave in the refrigerator as well.

If you don’t have a food processor, chill the butter and grate it with a chilled cheese grater. I do this for pie dough, and it works perfectly. It drives me crazy that recipes often call for some expensive and somewhat unnecessary piece of equipment.

I have made this several times (since I have a large jar of this fruit). I find it a bit hard to have it stick together, so I've added a tad more cream. I've had them fresh and pop some in the freezer for later. Everyone (including me) loves them. Have done triangles and squares - kind of depends how my 'pile' comes together. Need to go buy some brandy to make another batch!