I'm looking for the right scone recipe?

I used to eat scones from a place called Pepe D'oro in Idaho. They were apricot almond scones but they were more like a baking powder biscuit. They were round and rose so high that they would fall over. I can't get a baking powder biscuit to do that. They were also dense. I've been trying for about 10 years to find the right recipe.

I'm looking for the right scone recipe?
Scones





2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

2 tablespoons shortening

3/4 cup cream

1 egg

Handful dried currants or dried cranberries



Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown
Reply:Maybe you could find out who used to own that place and contact them.



I have a scone recipe, you could just change the raisins and fennel to apricot and almonds.



http://themiddleeasterncook.blogspot.com...
Reply:See the picture of these at the source link



Cherry Scones



2 1/4-cups all-purpose flour

2-tbsp granulated sugar

2 1/2-tsp baking powder

1/2-tsp baking soda

1/2-tsp salt

1/2-cup cold butter, cubed

1/2-cup dried cherries, chopped

1-cup buttermilk

1-egg, lightly beaten



In a large bowl, stir together flour, sugar, baking powder, baking soda and salt

With a pastry blender, cut in butter until the mixture resembles coarse crumbs

Stir in cherries

Add all of the buttermilk and stir with a fork to make a soft and slightly sticky dough

With lightly floured hands, press dough into a ball

Turn out onto a lightly floured work surface and gently knead 10 times

Gently pat the dough out into a large 3/4-inch thick round

With a 2 1/2-inch floured cookie cutter, cut out rounds

Gather up the scraps and re-pat the dough, again to a 3/4-inch round

Cut out more rounds

Place rounds on an ungreased parchment lined cookie sheet

Brush tops with egg

Bake in a 425*F oven for 12-15 minutes or until golden

Transfer to racks and let cool



Makes about 12 scones

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