Warm Scones With Fresh Fruit Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Chill a metal bowl and the cubed butter for 10 minutes if they have warmed while measuring.

Combine dry ingredients

In the chilled bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt until evenly distributed.

Cut in butter

Add 3/4 cup cold cubed unsalted butter to the flour 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 bits of butter remaining (about 8–12 seconds in a food processor or 5–7 minutes by hand).

Prepare liquid mix

In a separate bowl whisk together 1/2 cup whole milk or heavy cream, 1/2 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until blended.

Divide dough for flavors

Tip the dry mixture into two equal portions in the bowl so you can make two flavored batches: one for White Chocolate Lavender and one for London Fog. Alternatively keep the dough whole and fold in flavors as described below for mixed batches.

Make White Chocolate Lavender dough

To the first portion, gently mix in 1 teaspoon dried culinary lavender (lightly crush between your fingers first) and 3/8 cup (half of 3/4 cup) white chocolate chips. Pour half of the liquid mixture (~1/2 the liquid) into this portion and gently fold with a spatula until the dough just comes together. Do not overmix; it will be slightly shaggy and sticky. If too dry, add up to 1 tablespoon milk.

Make London Fog (Earl Grey) dough

To the second portion, stir in 2 teaspoons black tea leaves or finely ground Earl Grey (if using whole leaves, fold them in; for stronger flavor you can briefly steep the tea in 1 tablespoon of the milk first, cool, and add the soaked leaves/infused milk). Fold in the remaining 3/8 cup white chocolate chips (optional for London Fog) or leave plain. Add the remaining liquid mixture and gently mix until mostly combined; dough should hold together when pressed.

Form scones

Turn each flavored dough onto a lightly floured surface. Pat each into a 7-inch circle about 1-inch thick (you can do one large circle for 8 scones, marked into 8 wedges, or make two smaller discs). Using a bench scraper or a 2 1/2–3 inch cutter, cut rounds or cut wedges. Gently press edges to seal any cracks; avoid overhandling.

Chill before baking

Place shaped scones on the prepared baking sheet about 1 inch apart. Brush tops with 2 tablespoons heavy cream for shine. Chill in the refrigerator for 10–15 minutes while the oven finishes preheating; chilling helps them rise evenly.

Bake

Bake scones at 400°F (200°C) for 14–18 minutes until golden on top and a skewer inserted comes out clean. Rotate sheet halfway through for even browning. Baking time will vary by size; smaller rounds may take 12–14 minutes.

Optional lavender glaze

If using lavender simple syrup, brush 1–2 tablespoons over warm White Chocolate Lavender scones immediately out of the oven to add shine and a hint of floral sweetness.

Cool

Transfer baked scones to a wire rack and let cool 10–15 minutes before serving split with jam and cream.

For a quick approximation of clotted cream: combine 1 cup double cream with 2 tablespoons sour cream, 1/4 teaspoon vanilla extract and 1 teaspoon powdered sugar (optional) in a bowl. Whisk gently until thick but still spreadable. Chill at least 30 minutes to firm up. For a more authentic clotted cream, bake a shallow dish of heavy cream slowly in a 180°F (82°C) oven for 8–12 hours until thick and slightly yellowed on top, then cool and skim.

Combine 2 cups mixed berries, 1/2 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Cook, stirring occasionally, until the fruit breaks down and the mixture thickens, about 12–18 minutes. If you prefer a smoother jam, mash with a potato masher or pulse with an immersion blender to desired texture.

To test for doneness, place a small spoonful on a chilled plate and tip—if it wrinkles/slows and doesn’t immediately run, it’s ready. Remove from heat and let cool slightly; transfer to a jar and refrigerate. Jam will continue to thicken as it cools.

Split warm scones horizontally with a serrated knife or pull apart. Spoon house-made local berry jam onto the bottom half and top with a generous dollop of Devon-style clotted cream. Garnish with fresh mixed berries and dust lightly with powdered sugar if desired. Serve warm.