EASY FRUIT CREAM DROP SCONES

Steps:

• * Use 1-1/2 cups fruit of your choice--one kind or a mixture. BERRIES: blueberries, blackberries (cut in half if especially large), raspberries; CHOPPED STONE FRUIT: nectarines, peaches, apricots, cherries. Use all of the same fruit or a combination. Fresh fruit is preferred, however you may substitute frozen fruit. Don't thaw it--mix frozen fruit directly into the batter.**SUBSTITUTION FOR HEAVY CREAM. In place of 1-1/3 cups heavy cream, combine 2/3-cup 2% or whole milk with 2/3-cup butter (cut into 1/2-inch thick slices). Heat in the microwave (approx. 1 minute) just until there are few unmelted bits; whisk with a fork until all butter melts in. Do this first and let it cool a bit in the fridge while prepping the other ingredients. (It can be warm, but not hot--don't let the butter harden again.) Add the milk/butter mixture in the recipe where it calls for cream. ------------------------------------------------------------Preheat oven to 400 degrees F (or 375 convection). Line a large baking sheet (13x18) with parchment paper or silicone mat. Set aside.PREP & DIVIDE FRUIT:In small bowl(s), set aside total of 1/2 cup berries and/or chopped fruit. This will be added to top of scones before baking.MIX BATTER:In large bowl, whisk together flour, baking powder, salt, and sugar. Add remaining 1 cup fruit and gently toss with flour mixture. Add 1-1/3 cups cream** and vanilla. Stir gently, being careful not to crush fruit, just until no dry bits are visible. Don't over mix. Dough should be thick and sticky. (NOTE: Delicate fruit like raspberries should be folded in gently after the cream is added to prevent them from getting too crushed.)FORM SCONES:Drop in 8 equal portions, a generous 1/3-cup each, onto baking sheet. (A large scoop makes this task easier.) Flatten slightly with damp fingers and smooth out any shaggy, stray bits. Distribute reserved fruit on scone tops and press in slightly. Sprinkle top of each scone with 1/2 teaspoon coarse sugar.BAKE SCONES:Bake for 25 to 30 minutes, until golden on edges. (Optional: If some of the coarse sugar has melted into scones, sprinkle a bit more over scone tops to add crunch and sparkle.) Leave on baking sheet for 10 minutes and transfer to cooling rack to cool completely.-------------------------------------------------------------TO STORE up to 3 days: Place scones inside a paper bag or covered cardboard box--something breathable; or place on plate covered with dish towel. Do not store in sealed plastic or glass container to prevent sogginess. Don't refrigerate--they stay fresher stored at room temperature.TO REFRESH 1- to 3-DAY-OLD SCONES: --Quickest method--Zap in the microwave for 15 seconds. --Best method-- Place in 350 degree F oven or toaster oven for 8-10 minutes. TO MAKE-AHEAD AND FREEZE: Place unbaked scones on a baking sheet and freeze until solid. Then transfer to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time. (Note: Frozen fruit releases liquid while it bakes resulting in slightly soggy pockets around the fruit.)