Freshly baked fruit scones—light, tender, and studded with sweet dried fruit—make a wonderful treat for a quiet morning, a cozy afternoon tea, or a comforting gathering with family.
Here is a foolproof recipe for classic bakery-style fruit scones that have a crisp golden exterior and a soft, crumbly interior.
Ingredients
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All-Purpose Flour: 3 cups
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Granulated Sugar: 1/3 cup
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Baking Powder: 1 tablespoon
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Salt: 1/2 teaspoon
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Unsalted Butter: 3/4 cup (1 1/2 sticks), very cold and cut into small cubes
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Dried Fruit: 3/4 cup (raisins, dried currants, or dried cranberries work best)
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Heavy Cream: 3/4 cup (plus 1 to 2 extra tablespoons for brushing the tops)
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Large Eggs: 2 (at room temperature)
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Pure Vanilla Extract: 1 teaspoon
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Coarse Sugar (Optional): 1 tablespoon for sprinkling on top for a bakery crunch
Instructions
1. Prep and Preheat
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Preheat your oven to 400°F (200°C).
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Line a large baking sheet with parchment paper and set it aside.
2. Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until thoroughly combined.
3. Cut in the Butter
Add the cold, cubed butter to the dry mixture. Using a pastry blender, a fork, or your clean fingertips, quickly cut the butter into the flour until the mixture resembles coarse, uneven crumbs with some pea-sized pieces of butter remaining. (Keeping those tiny pieces of butter intact is the secret to a flaky scone!)
4. Add the Fruit
Toss the raisins, currants, or dried cranberries directly into the flour and butter mixture so they are evenly distributed.
5. Combine the Wet Ingredients
In a separate small bowl, whisk together the heavy cream, eggs, and vanilla extract until smooth.
6. Mix the Dough
Pour the wet ingredients into the flour mixture. Using a rubber spatula or wooden spoon, gently fold the ingredients together just until a shaggy dough forms. Do not overmix, or the scones will lose their tender texture.
7. Shape and Cut
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Turn the dough out onto a lightly floured work surface. Pat and gently knead it together 3 or 4 times until it holds.
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Divide the dough in half. Shape each half into a flat circle roughly 6 inches wide and 3/4-inch to 1-inch thick.
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Using a sharp knife or bench scraper, cut each circle into 6 equal wedges (yielding 12 scones total).
8. Brush and Bake
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Transfer the wedges to your prepared baking sheet, leaving about 2 inches of space between them.
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Brush the tops lightly with a tablespoon of heavy cream and sprinkle with coarse sugar if desired.
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Bake for 18 to 22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
9. Cool and Serve
Transfer the baked scones to a wire rack to cool slightly. They are delicious served warm on their own, or spread with a little butter, clotted cream, or fruit preserves.
