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Ingredients
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Dry ingredients
Fat & cold liquid
Wet ingredients
Fruit & finishing
Method
Prepare & preheat
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Have a pastry cutter or two forks, a large bowl, a small bowl, and a baking sheet ready.
Mix dry ingredients
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.
Cut in butter
Incorporate cold butter
Add 1/2 cup (very cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–10 strokes with a pastry cutter). Work quickly so the butter stays cold.
Add fruit & zest
Fold in fruit
Stir in 3/4 cup mixed dried fruit and 1 tsp lemon zest (if using) so the fruit is evenly distributed through the flour-butter mixture.
Combine wet ingredients
Mix cream, egg, and vanilla
In a small bowl, whisk together 3/4 cup heavy cream, 1 whole egg, and 1 tsp vanilla extract until combined.
Form dough
Bring dough together
Make a well in the center of the dry mixture and pour in the cream-egg mixture. Using a wooden spoon or spatula, gently fold until the dough just comes together. Do not overmix; it should be slightly sticky but hold shape. If dough appears too dry, add up to 1–2 tbsp additional cream; if too wet, add 1–2 tbsp flour.
Shape
Turn the dough out onto a lightly floured surface and quickly pat it into a disk about 8 inches (20 cm) across and 1-inch (2.5 cm) thick. For more uniform scones, you can divide the dough into 8 wedges and transfer them spaced on the prepared baking sheet. Alternatively, use a 2 1/2-inch round cutter to stamp out rounds, re-rolling scraps once.
Finish & bake
Egg wash & sugar
Brush the tops lightly with a little additional heavy cream (or an extra beaten egg for a shinier finish) and sprinkle with 1 tbsp coarse sugar. This creates a golden, slightly crunchy top.
Bake in the preheated 425°F (220°C) oven for 12–16 minutes, or until the scones are risen and the tops are golden brown. Rotate the pan once halfway through baking for even color.
Cool & serve
Remove scones from the oven and transfer to a wire rack. Let cool 5–10 minutes before serving. Serve warm or at room temperature with clotted cream, butter, or jam as desired.