The additions of prunes and dried plum powder impart richness and caramelization while orange juice and zest give bright accents to this classic breakfast scone.
Yield: 10 scones
200 g / 1 1/2 cups Diced Dried Plums
300 g / 2 1/4 cup all-purpose flour
50 g / 1/4 cup sugar
8 g / 1 tablespoon Dried Plum Powder (optional)
8 g / 2 teaspoons baking powder
2 g / 1/2 teaspoon kosher salt
142 g / 10 tablespoons unsalted butter, cold and cubed
120 ml / 1/2 cup buttermilk, plus extra
Cornmeal for dusting
Turbinado sugar for garnish (optional)
Preheat an oven to 400F. Line a baking sheet with parchment paper.
Zest the orange and reserve the zest. Cut the orange in half and squeeze the orange halves over the plums. (You need about 1/3 cup of juice.) Let sit for 15 minutes.
In a food processor, pulse together the flour, sugar, plum powder, baking powder, salt, and zest. Add the butter and continue to pulse until a coarse and crumbly dough forms. Add the Plum Amazins and pulse briefly to distribute. Add 120 ml / 1/2 cup buttermilk and pulse until the a crumbly dough forms. Do not overwork.
Dust a surface generously with cornmeal. Turn the dough onto a floured surface and gently pat or roll into an 8-inch round. Using a knife or a pizza cutter, cut the round into 10 wedges.
Place the scones about 1 inch apart on the baking sheets. Brush the tops with buttermilk and sprinkle turbinado sugar on top. Bake until the tops are golden and the surface forms cracks, about 18 minutes.