When I was growing up, my father used to eat prunes and tell me they were healthy. But all I saw, when he offered me one, was a wrinkled, shriveled mess. I couldn't image what kind of tree had grown it and I certainly wanted nothing to do with it. And he would chuckle and continue eating his prunes. At some point in my adult life, somebody clued me in that prunes were dried plums. Plums? Really? I like plums. I eat plums. They're really plums, huh? Hmm.
My father is no longer with us but I'm sure he's chuckling watching me munch away on the tasty dried plums...er... prunes... er, whatever. It's such a sweet, easy to grab snack that I now just keep a pack on my counter to grab whenever I wander into the kitchen looking for something to grab. You know that trying to keep my resolutions but need to grab something feeling, right?
Sunsweet Plum Amazins are diced dried plums that reminded me so much of raisins. I've been tossing them into salads but I also wanted to bake with them and baking plus bite size dried fruit equals scones in my head. I played around with using natural honey instead of sugar and loved the taste, aroma and texture. And I still had a grabable snack. Just grab your coffee, grab your scone and run. Enjoy!
Prep Time: 15 Minutes
Cook Time: 20 - 25 Minutes
Ingredients (8 Servings)
- 2 Cups all purpose flour, plus extra for rolling out
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Stick unsalted butter, chilled and cut into 1" pieces
- 1 Egg
- 3 Tablespoons honey
- 1/2 Cup buttermilk
- 3/4 Cup Sunsweet Plum Amazins
Combine the 2 cups of flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs.
In a small bowl, combine the egg, honey and buttermilk. Mix the wet ingredients into the dry. Fold in the dried plums just until incorporated.
Turn the mixture out onto a well floured surface and shape into a round approximately 3/4" high. The mixture will be very sticky but don't worry about using as much flour as you need to be able to shape it. Transfer to a baking sheet lined with parchment paper and, using the tip of a knife, score into 8 pieces.
Bake for 20 - 25 minutes until the scones are a light golden brown. Sprinkle with powdered sugar before serving, if desired.
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