Fruit Scone Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Measure and chill the butter and cream beforehand; keep fruit nearby.

In a large bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

Grate the 1/2 cup cold unsalted butter on the large holes of a box grater or cut the butter into small cubes. Add the butter to the flour mixture and, using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Do not overwork; small cold butter bits create flakiness.

Stir in 1 cup mixed dried fruit and 1 tablespoon grated lemon zest (if using) so they are evenly distributed among the flour-butter crumbs.

In a separate small bowl or measuring cup, whisk together 3/4 cup heavy cream, 1/4 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Make a well in the center of the dry mixture. Pour the wet mixture into the well. Using a rubber spatula or wooden spoon, fold gently until the dough just comes together. It will be shaggy and slightly sticky; avoid overmixing. If the dough seems too dry, add up to 1-2 tablespoons additional cream; if too wet, add a tablespoon of flour.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round about 8 inches (20 cm) in diameter. With a bench scraper or sharp knife, cut the round into 8 wedges (like a pie). Alternatively, you can use a 2.5- to 3-inch round cutter to stamp out individual scones from rolled dough.

Transfer wedges to the prepared baking sheet, spacing 1-2 inches apart. Brush the tops with a little additional heavy cream (about 1-2 tablespoons) and sprinkle with 1 tablespoon coarse sugar for shine and crunch. Bake in the preheated 425°F (220°C) oven for 12–16 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.

Remove scones from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature. Optionally split and serve with clotted cream and jam.