Betsy Makes 6 servings
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 Tbs. baking powder
- 1/2 cup + 2 Tbs. cold butter
- 1 1/2 cups heavy cream
- zest of one lemon
- 1 cup your choice: dried cranberries, raisins, chopped peaches, apples, fresh berries… huckleberries are wonderful!
- sugar for sprinkling tops
1. Sift into a large bowl the flour, sugar, and baking powder.
2. Cut in butter with pastry cutter until it is the size of small peas. Avoid handling as much as possible to keep mixture cold.
3. Fold in the zest and fruit of choice.
4. Add cream in about four or five portions and stir gently with fork to incorporate and form a soft dough. Avoid breaking fresh fruit or berries (Some cooks suggest coating moist fruits in a little flour before adding them to the mixture).
5. On a lightly floured surface, dump the dough and gently work into a circle about 8-10″ in diameter and 1 1/2″ high. Allow the center of the dough to be about a half inch higher than the outer edges. This keeps the wedges at an even height when cut, because the knife punches the dough down each time it passes through the center..
5. With a cold knife, cut the wheel of dough into six wedges. Place each wedge on a baking sheet lined with parchment paper, or grease the pan liberally.
6. Generously sprinkle sugar over the wedges and bake at 375 for about 12 minutes or until edges are just beginning to brown. Serve hot!