Any Fruit or Nut Scones

Sep 7

Written By Erin McDowell

Three plates containing groups of scones - they contain different visible inclusions, like blackberries, chocolate, raspberries, and peaches. — *Photo by Jennifer May*

MAKES

10 scones

TAKES

Prep time: 35 minutes
Cook time: 25 minutes
Total: 1 hour

Print Recipe

✻ ABOUT THIS RECIPE

I got my first job in a bakery at 16 years old, and making scones was a big part of my job - and still a baking process close to my heart. This is my go-to version from my first book, The Fearless Baker, and it can be made with pretty much any inclusion you like. Some of my favorites include fresh fruit, toasted nuts, dried fruit, or chopped chocolate. Jump on the scone lovers bandwagon and dream up your own perfect combo!

INGREDIENTS

360 g / 3 cups all purpose flour

37 g / ⅔ tablespoons granulated sugar

12 g / 1 tablespoon baking powder

3 g / ¾ teaspoon fine sea salt

113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes

340 - 425 g / 2 - 2 ½ cups fruit, nuts, chocolate, or other inclusion of your choice (see Note)

235 g / 1 cup cold heavy cream, plus more as needed

egg wash, as needed for finishing (see Note)

turbinado or coarse sugar, as needed for finishing

Bake Up a Savory Version with Me:

METHOD

1. Preheat the oven to 400°F / 205°C with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, and salt to combine. Add the butter and use your hands to break up the cubes, tossing until each one is well coated with flour.

3. Use your hands or a pastry cutter to cut the butter into the flour until the largest pieces are a about the size of peas. Add the fruit, chocolate, or nuts to the bowl and toss until they are evenly incorporated.

4. Make a well in the center of the bowl and add the cream. Mix –with your hands or a silicone spatula – until the dough comes together. It should come together easily, but the dough will look craggy, not smooth. If needed, add more cream 15 g / 1 tablespoon at a time until the dough comes together.

5. Use a ¼ cup / #16 scoop to scoop the dough into mounds on the prepared baking sheets. Egg wash the scones, and garnish with turbinado or coarse sugar.

6. Bake the scones until evenly brown, rotating the baking sheets halfway through baking, 18-22 minutes. Cool at least 15 minutes – serve warm or at room temperature.

NOTES

Truly any inclusion you can think of can be added to these scones.
- Fresh Fruit: peel, pit, or otherwise prepare the fruit as needed.
  - Small fruits, like berries, can be left whole.
  - Medium fruits, like cherries or strawberries can be halved or quartered.
  - Larger fruits, like peaches or apples, can be diced.
  - Dried Fruit is also wonderful to use in scones!
- Nuts: toast nuts if desired, and chop coarsely.
- Combinations of inclusions are also delicious! Here’s a few of my favorites:
  - Black and Blue: equal parts blackberries and blueberries
  - Chocolate Macadamia: equal parts chopped chocolate and macadamia nuts.
  - Apple Cinnamon: Add 2 g / 1 teaspoon ground cinnamon to the dry ingredients in step 2, and add peeled chopped apples as the inclusion.
- If you’re looking for a savory scone, start with this recipe as a base, and sub in the inclusion of your choice!