This versatile scone recipe can be made using pretty much any fruit, fresh or dried. Softer fruits like pumpkins and bananas should be avoided, as well as overripe fruits.
- Yield: 16 scones
- 4¾ cups plus 2 tablespoons (610 g) all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- ½ cup (100 g) granulated sugar
- 1¼ teaspoons kosher salt
- 2 sticks plus 5 tablespoons (297 g) unsalted butter, cold and cut into ½-inch cubes
- ¾ cup (177 ml) buttermilk
- 1 cup (236 ml) heavy cream
- 2 cups (250 g) frozen raspberries
- Turbinado sugar, for sprinkling (optional)
How to Make It
- Line two baking sheets with parchment paper.
- In a large mixing bowl, sift the flour and baking powder. Add the granulated sugar and salt and whisk to combine. Add the cold butter and cut the butter into the flour mixture using a pastry blender or your hands to make a crumbly mixture with visible chunks of butter throughout.
- In a measuring cup, combine the buttermilk and ¾ cup of the heavy cream. Slowly drizzle half the buttermilk mixture over the flour and butter mixture. Use your hands to incorporate the wet into the dry by fluffing then gently squeezing the scone dough together.
- Add the rest of the buttermilk mixture and continue fluffing and squeezing until all the dough has been moistened by the liquid. Add the frozen raspberries and gently incorporate them into the shaggy, loose dough—be gentle with the berries. Bring the dough together into a rough mass and let it rest for 5 minutes.
- Transfer the dough to a lightly floured work surface. Gather and pat the dough into an 11 x 7-inch rectangle, about 1 inch thick. Fold the dough in half to make a square, and use a rolling pin to roll the dough out again to a 1-inch-thick rectangle. Use flour as needed to prevent sticking. Fold the dough over again on itself to make a square, and transfer it to one of the prepared baking sheets. Cover the baking sheet in plastic, and chill for 20 minutes.
- Position two racks in the center zone of your oven and preheat the oven to 400°F.
- When the dough is chilled, use the rolling pin to roll it out to an 11 x 7-inch rectangle and use a sharp knife to cut the rectangle into eight rectangles, four across and two down, then cut each rectangle in half diagonally to make 16 triangles. Place the scones about 2½ inches apart on the prepared baking sheets. Brush the tops of the scones with the remaining ¼ cup heavy cream and sprinkle them with turbinado sugar, if desired.
- Place the scones into the oven and reduce the temperature to 375°F. Bake until golden brown, 25 to 30 minutes, rotating the baking sheets top to bottom and front to back halfway through. Let the scones cool slightly on the baking sheets on wire racks. Serve warm or at room temperature.