Prep-time 10 mins Cook-time 20-22 mins Serves 8
Fruit scones are meant to be seasonal, so use your favorite fruit that's in season, or whatever you need to use up in your fridge. I love them with blackberries, but a mix of berries is always a crowd-pleaser!
3 1/4 c. all-purpose flour, plus more for surface
1/3 c. granulated sugar
2 tbsp. packed brown sugar
1 tbsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) cold butter, cut into cubes
1 c. fruit, such as raspberries, blueberries, blackberries, or a mix (chopped, if large)
2 large eggs, beaten
1 c. heavy cream, plus more for brushing
Coarse sugar, for sprinkling
Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugars, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into flour until the size of peas. Add fruit and toss to coat.
Make a well in mixture and add eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured surface and pat into an 8" round. Cut into 8 triangles and place on prepared baking sheet. (At this point, you can freeze the scones if you like, for later.)
Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes. (Add another 5 to 10 minutes if baking from frozen.)
Let cool 5 minutes on baking sheet, then transfer the scones to a rack to cool completely.