Throughout the Harry Potter book series, Hagrid serves his favorite students numerous homemade “treats,” including a traditional British drop scone commonly called a rock cake (for its rocky shape). For these Wizarding World-inspired scones, we imagine Hagrid making them with whatever he has on hand, so you can play with the additions to make them just how you would like them. We went with a fairly traditional mix of dried fruits and nuts that will complement any fall tea party. Serve these warm from the oven with butter and our “Mulled Cider Scented Black” tea for a simple, yet delicious treat.
Makes about 15 scones.
- 2 cups all-purpose flour
- 1 ⁄4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 6 Tbsp. cold butter cut into small pieces
- 1 ⁄2 cup dried cherries, chopped small
- 1 ⁄4 cup golden raisins
- 1 ⁄4 cup dried apricots, chopped small
- 1 ⁄4 cup walnuts, chopped small
- 1 1 ⁄2 cups cream
- Melted butter and coarse sugar for topping
- Preheat oven to 350° F. Whisk together flour, sugar, salt, and baking powder.
- In a food processor, process butter and flour until the mixture resembles coarse crumbs.
- Toss in dried fruits and nuts and stir.
- Add the cream and mix gently, just until the dough comes together and there are no dry areas.
- Drop by rounded spoonfuls onto a baking sheet lined with parchment paper.
- Brush the tops with melted butter and sprinkle with coarse sugar.
- Bake at 350° F for about 17 minutes. Serve warm with butter.