Candied Ginger, Cherry and Pineapple Scones

12 servings

These are best served with Devon cream.

3 cups all-purpose or pastry flour
1 1/2 tablespoons baking powder
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons shortening
1 1/4 cups heavy cream
1/4 cup crystallized ginger (can be purchased, or see recipe)
1/4 cup candied pineapple
1/4 cup dried cherries
Heavy cream (optional)
Granulated sugar (optional)

Heat oven to 425 degrees F. Grease and flour two 8-inch cake pans.

Blend the flour, baking powder and salt.

Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas. Add the heavy cream 1/2 cup at a time until just blended. Fold in the ginger, pineapple and cherries. Do not over-mix.

Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.

Bake for 20 minutes or until the tops of the scones are golden brown. Cut into wedges.

Per serving: 225 calories (percent of calories from fat, 52), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 33 milligrams cholesterol, 282 milligrams sodium