The Stars and the Cookie Jar

4 cups flour
1/2 cup sugar, more or less
2 tablespoons baking powder
1 teaspoon salt
1 and 1/2 cups chopped dried apricots or candied ginger
2 tablespoons grated lemon zest
2 and 1/2 cups half-and-half cream
3 tablespoons unsalted butter, preferably Lurpak or Kerrygold

Heat oven to 425F. Combine dry ingredients, chopped dried apricots or ginger, and then the half-and-half cream. Stir just until dough forms and there is no loose flour. Drop scones (about a large spoon's worth of dough, or 3 Tbsp) two inches apart on ungreased baking sheets. Melt butter and brush scones with it. [Makes 28.]

If you prefer rolled scones (in wedges), dust additional flour onto a work surface, turn the dough out, knead it until it forms a loose and crumbly ball, roll about an inch and a half thick and nine inches in diameter, score into wedges and then brush with melted butter. Dust the top with turbinado sugar. [Makes 24.]

Bake for 15-19 minutes, until as brown as you like your scones to be.  Serve split, with butter, preserve, butter, double cream, or butter.

This is the recipe I have trotted out for the past nine years, since high school. These scones do not require fancy equipment, good weather or a light hand with pastry. You can switch out almost any fruit, as long as it's dried. Fig is also especially good, if you substitute orange peel for the lemon peel.

Unfortunately I have no clue where I found the original recipe; a cookbook in the Providence Public Library, I must believe.