36 servings

Hands on: 30 minutes

Keith Hadley/AJC (ENLARGE)
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Total time: 1 hour

3 eggs, divided

1 3/4 cups cream

1/2 teaspoon vanilla

Zest of 1/2 lemon

Zest of 1/2 orange

2 1/2 cups bread flour

2 cups cake flour

3/4 cup plus 2 tablespoons granulated sugar

5 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) cold butter, cubed

1/2 cup dried fruit or nuts, optional

1/2 teaspoon water

Preheat oven to 375 degrees. In a bowl, beat 2 eggs. Add the cream and vanilla and lemon and orange zest. Stir to combine. Set aside.

In a separate bowl, sift together bread and cake flours, sugar, baking powder and salt. Cut the butter into the mixture until it is pea size. Add the reserved wet ingredients and dried fruit and gently stir until just incorporated. Turn out onto a lightly floured work surface. With lightly floured hands, knead together slightly until dry ingredients are blended. Pat out to about an inch thickness, cut into desired shapes and transfer to parchment-lined baking sheets.

In a bowl, beat remaining egg and 1/2 teaspoon water. Brush over scones.

Bake for 10 to 15 minutes, or until golden brown. Remove from oven and let cool.

Per serving: 155 calories (percent of calories from fat, 50), 2 grams protein, 17 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated), 40 milligrams cholesterol, 159 milligrams sodium.