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Scones sound fancy, but really, they are so easy to make. These scones are studded with fresh berries and sprinkled with coarse sugar for the perfect bite. When working on these scones, I was very wary of their being dry. No one likes dry scones, and I feel every recipe I've made in the past always fell flat. But these are different, and will disappoint no one. And because these come out buttery and tender, they will last a little longer than most scones do.
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! If you aren't sure what to make in the fall, you can always go with pumpkin spice scones.
Scones also freeze beautifully. After making the dough and cutting it into triangles, you can freeze them for up to 3 months. You can then bake the scones straight from the freezer, with no need to defrost them. Just add another 5 minutes to the bake time.
- Yields:
- 8
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
Ingredients
- 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
- Nutrition Information
- Calories3725 Fat192 gSaturated fat116 gTrans fat3 gCholesterol885 mgSodium2612 mgCarbohydrates423 gFiber18 gSugar122 gProtein64 gVitamin D6 mcgCalcium1381 mgIron24 mgPotassium1089 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat 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.
- Step 2Make 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.)
- Step 3Brush 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.)
- Step 4Let cool 5 minutes on baking sheet, then transfer the scones to a rack to cool completely.