You don’t have to go to a specialty store to get great scones. And when you make them yourself, you can try new flavors that you won’t find at the stores anyway. This version is a basic blueberry but you can substitute whatever berry or other chopped fruit you like best.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
¾ cup berries or diced fruit
1¼ cup heavy cream
3 tablespoons melted butter
raw sugar, for sprinkling
(these pictures show a double batch)
Directions
Combine all the dry ingredients: the flour, baking powder, salt and sugar.
We used raw sugar. Granulated white works just fine.
Stir the dry ingredients together, then stir in the berries or other fruit.
Add the cream and stir gently. You don’t want to crush the berries.
Turn the dough out into a floured surface and knead it a few times until it is even — no dry spots, no super-wet spots.
It’s going to be really sticky. If you’re used to doing bread you’ll want to add more flour, but don’t. It’s supposed to be like that.
Divide the dough into two equal pieces. (Remember, this is a double batch I’m showing. That’s why we’ve got four pieces.)
Form each piece into a circle about 6 inches across, then roll out to about a half-inch thick.
Brush the top with the melted butter, and sprinkle with raw sugar.
Cut into eight wedges with a pizza cutter or sharp knife.
Place the pieces, with a little space between them, on a baking sheet covered with parchment paper.
You can do these without the parchment, and instead oil the pan. But with the parchment they release with no effort at all.
Bake at 425° for 11 minutes, until they are lightly browned around the edges.
Serve warm from the oven, plain or with butter.
And that’s it.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- ¾ cup berries or diced fruit
- 1¼ cup heavy cream
- 3 tablespoons melted butter
- raw sugar, for sprinkling
Instructions
Combine the dry ingredients. Add the fruit and cream and mix gently. You don't want to crush the fruit.
Turn out onto a floured surface and knead a few times until there are no dry bits and no extra-wet bits. But it will still be very sticky. Don't add flour like you would with bread.
Divide in half and roll out to two circles, a half-inch thick. Brush with melted butter and sprinkle with raw sugar.
Cut into 8 wedges, and arrange on a baking sheet with parchment paper. Leave space around them to rise. Bake at 425° for 11 minutes.
