Ashkenazi Jews (Jews from France, Germany, and Eastern Europe) enjoy adding prunes to their recipes - as they make a great sweetener in pastries and jams. Try this new recipe for prune-and-poppy seed scones and taste the sweetness of this flavorful dried fruit.
Makes 16 scones
2 cups all-purpose flour, plus more if needed
2/3 cup granulated sugar
2 tablespoons poppy seeds
1½ teaspoons baking powder
1 teaspoon salt
½ cup cold unsalted butter, cut into small pieces
1 cup coarsely chopped prunes
¾ cup heavy cream, plus more for brushing
1) Preheat oven to 375˚ F, and line a large, rimmed baking sheet with parchment paper; set aside.
2) Whisk together flour, sugar, poppy seeds, baking powder and salt. Add the butter and, using your fingers, pinch the ingredients together until mixture is crumbly and the butter pieces are pea-sized. Add the prunes, tossing them in the flour mixture to coat.
3) In a small bowl whisk together the cream and egg. Make a well in the dry ingredients and pour in wet mixture; stir until a shaggy dough forms. With the heel of your hand, knead the dough in the bowl several times, adding a little more flour if needed, 1 tablespoon at a time, until you have a soft and moist (but not sticky) dough. Divide dough into two equal-sized balls; lay on a lightly floured surface and flatten each into 6-inch diameter rounds (they should be about ½-inch thick. Slice each round into 8 wedges and transfer to the prepared baking sheet; brush tops with a little more cream. Bake until puffed and golden brown, 25-30 minutes; transfer to a wire rack to cool. Reheat leftovers in a toaster oven or regular oven.