Home Food DigiBites: “Scone Sweet Scone,” A Project For Weekend Bakers

DigiBites: “Scone Sweet Scone,” A Project For Weekend Bakers

Photo: Epicurean Exchange

Here’s a favorite recipe I learned as a student at the California Culinary Academy in San Francisco, many years ago.

Easy, tasty, and a great kid-friendly recipe to make and enjoy with the whole family! If your recent grad is still with you this weekend you can enlist their help with the preparation and send them off to college with some knowledge! Kids who know how to cook are really popular during the college years.

The recipe is here, and I have also posted a step-by-step photo gallery on the Epicurean Exchange website blog. Give it a try, share with others, and let us know how it goes!

Perfect for a summer Sunday morning!

Fruit And Cream Scones With White Chocolate

This is a variation of the popular scones produced by the students at the California Culinary Academy.  White chocolate was often added and the dried fruit can be anything the baker wishes:  cherries, apricots, pears, peaches, cranberries, or a mixture of any of the above.


2 cups heavy whipping cream, plus 1/4 cup, divided

8 ounces mixed dried fruit (apricots, peaches, pears, apples, cherries, blueberries, currants), chopped

8 ounces white chocolate, coarsely chopped

2 cups all-purpose flour

1 tablespoon, plus 2 teaspoons baking powder

1 teaspoon sea salt

1/3 cup granulated sugar

2 tablespoons coarse sugar


    • Place rack in the center of oven and preheat oven to 425˚F.
    • In a large bowl, mix together heavy whipping cream, dried fruit and white chocolate chucks.  Separate the dried fruit that may be stuck together.
    • In another large bowl, mix together the dry ingredients:  flour, baking powder, sea salt and sugar.  On a large work surface, make a large mound with the dry ingredients and create a well in the center.  In batches, slowly add the wet ingredients to the well and mix with the dry ingredients until it just comes together.  Be careful to not overwork the dough.  Form the dough into a large ball, and gently flatten.
    • Divide the dough in half.  Form a ball with each half, and pat each ball into a round 3/4” thick and cut into eighths.
    • Lightly brush each scone with heavy whipping cream and sprinkle with coarse sugar.
    • Line a baking sheet with parchment paper, and arrange scones on the baking sheet.  Place baking sheet on center rack and bake for 15 minutes or until golden brown.

Makes 8 scones

© 2001, Epicurean Exchange. Inspired by the chefs at the California Culinary Academy


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