The Great Indoors: Grilled fruit transforms scones into sweet treat

I never got scones. I mean, I bought scones and ate scones, but I never really got them. I didn't understand the appeal of a pastry that was so dense and dry it might better work as a door stop than a breakfast dish.

But after hanging out with Casey Steele, owner of Square One Rental Kitchens, I've come to realize scones can be rich, moist and out-of-this world good.

We decided to take the grilled fruit that we learned how to make on last week's Great Indoors and incorporate them into our scone batter. The result was a fruity and delicious breakfast or coffee time treat.

Grilled Fruit Scones

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

Zc cup sugar

½ teaspoon salt

½ cup unsalted butter, chilled and cut up into chunks

½ cup sour cream

1 large egg

½-¾ cup grilled fruit, cut into small pieces and frozen (could also substitute for raisins, cranberries, chocolate chips ... anything!)

Combine flour, baking powder, baking soda, sugar and salt with a whisk until thoroughly combined, or place in a stand mixer and use paddle attachment.

Cut in butter using the mixer, or pastry cutter. Mix until coarse crumbs appear (a little larger than a pea). Do not over mix.

Combine sour cream and egg together in a separate bowl until thoroughly combined.

Add sour cream/egg mixture to your flour/butter mixture until moist. Add in grilled fruit, or mix-in of choice.

Place on floured surface and knead until it begins to hold together.

Cut dough in half. Take one half and form into a disc. Flatten into a circle approximately 1 inch thick. Cut into 6 triangles. Repeat with second half of dough.

Place scones on baking sheet at least 2 inches apart. Bake at 350 for 17-20 minutes. You'll know they are done when they are golden on the outside and the center of the scone gives a little resistance when pushed on.

Top with a simple glaze:

1 cup powdered sugar

Zest of 1 lime

Coconut milk

Combine until you get a slightly thick mixture and pour over slightly cooled scones. Let glaze harden and enjoy!

Watch "The Great Indoors" with Tracy Briggs every Thursday on www.inforumTV.com