Fast power breakfast, butter generously

I made this recipe using the things I learnt from Christophe Felder, Creative Director for Henri Charpentier. This recipe variation results in delicious, soft scones which go especially well with orange confiture. When I made these they tasted like they'd been made by an actual chef (though maybe I'm blowing my own horn a bit too much here...).According to Chef Felder: 1) The secret to delicious scones is in the baking temperature and quality of the ingredients. To make the scones soft like a professional, lower the temperature from 240 to 210°C whilst baking. Use the best quality ingredients possible. 2) For the dough, rub the butter, sugar and powder ingredients together until it looks like breadcrumbs or sand. 3) For the glaze, adding a little salt to the egg will produce a glossier finish. 4) For cutting, 3-4 cm squares is the best size. Recipe by Yukanattsu

Adapted from the Breakfast book. A quick and easy scone recipe that's delicious. I use dried apricots in this recipe but feel free to replace with other dried fruits. You can also replace a 1/4 cup of the apricots with golden raisins if you want a little variety. Happy Baking!

Sweet tops and the rehydrated fruits add moisture . I use 3/4 cup of blueberries , because of price , but I prefer 1 cup of fruit , if it is something like crandberries .

I made this by remembering the scones I learned in England. I added heavy cream instead of a lot of butter, and I also added my favourite cranberries.Please taste it when it's freshly baked Cover with plastic wrap for 2 ~ 3 days to keep. When eating, lightly warm them up in the oven or oven. It brings back their freshly baked taste.The dough is sticky, so use plenty of flour (excluded from the recipe) for dusting. Recipe by Maria358

This was inspired by better homes and gardens

Please leave a comment if you liked the recipe! :)

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

The secret to this recipe is to keep everything as cold as possible right up until it goes in the oven and to make the dough just wet enough to hold its shape. The butter needs to remain frozen through the entire process.If it starts to flatten out in the oven, you can pull them out and quickly shape them up with a spatula and put them back in.