At Bella Viva we love baking with our dried fruit! We have even diced our most delectable dried fruits for your convenience in the kitchen, including: Tangy Apricots, Yellow Peaches, White Peaches, Yellow Nectarines, White Nectarines, Pears, Dapple Dandy Pluots and Betty Anne Plums. Thanks to Mary A. of Sacramento for sending us this tasty recipe. Actually, I had the pleasure of making these scones with her. In today’s recipe we have used Bella Viva Diced Pears and Dapple Dandy Pluots but we invite you to be creative and use any and all of our diced fruits for your scones at home. You can even experiment with our raisins, currants and cherries. Let us know what you create and it might end up on the Bella Viva Recipe Blog!
Start by mixing the dry and wet ingredients separately.
Add the wet mixture slowly and progressively as you combine it with the dry mixture. This works best with either a partner or an electric mixer.
Once the mixture is consistent you can add the butter. While mixing the dough, grate the butter over your mixing bowl. This will allow for the butter to blend evenly throughout the dough. Again a partner or an electric mixer may be necessary.
Coat your hands and a flat surface with flour and begin to knead the dough. Once kneaded, add desired amount of Bella Viva’s Diced Dried Fruit and repeat kneading. Continue to add flour if the dough gets too sticky.
Form the finished dough in a small mound about several inches high, or to desired scone thickness. Cut mound into eighths. For a final touch top the scones with a dusting of sugar.
Line a baking sheet with parchment paper and place the scones evenly across the sheet. Bake for 15-17 minutes or until cooked through. You can check the inside of the scones by inserting a knife into the center. If dough pokes out from the hole the center is uncooked and the scones require additional cooking time.