Fruit Or Plain Scones Recipe

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.

Cut in butter

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (this creates flakiness).

Add fruit (optional)

If making fruit scones, gently stir in the raisins/currants or chopped dried fruit (about 1/2 cup). If using fresh berries, fold them in very gently at the end to avoid crushing.

Mix wet ingredients

In a small bowl, whisk together the buttermilk, large egg, and vanilla extract until combined.

Combine to form dough

Make a well in the center of the dry mixture and pour in most of the wet mixture. Using a rubber spatula or wooden spoon, fold just until the dough comes together and is slightly sticky. If it seems dry, add the remaining tablespoon or two of buttermilk. Do not overmix — stop when there are no large dry patches.

Turn out and shape

Turn the dough out onto a lightly floured surface. Gently pat it into a disk about 1 to 1 1/2 inches (2.5–3.8 cm) thick. Avoid heavy kneading. Use a 2.5–3 inch round cutter to cut out scones and transfer them to the prepared baking sheet, placing them about 1 inch apart. Gather scraps, gently press together, and cut remaining scones (this may make slightly tougher edges).

Egg wash and sugar

Brush the tops of the scones with the beaten egg wash. Sprinkle coarse sugar on top if desired.

Bake

Bake in the preheated oven for 12–16 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Rotate the baking sheet halfway through for even browning if needed.

Cool

Remove the scones from the oven and transfer them to a wire rack. Let cool for 10–15 minutes before serving so they set but are still warm.

Warm the strawberry jam slightly in a small saucepan or microwave (15–20 seconds) to make it easier to spread if desired.

Split scones in half horizontally. Serve each scone with a generous spoonful of strawberry jam and a large dollop of clotted cream. Traditional etiquette varies (jam first or cream first) — either way is delicious.

Serve immediately while scones are still slightly warm. Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month; reheat in a warm oven for best texture.