Fresh Fruit Scones




  1. Preheat oven to 375 degrees.
  2. Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.
  3. Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal.
  4. Transfer the mixture to a large bowl and add buttermilk and fruit, stirring with a wooden spoon until the dough just comes together.
  5. Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.
  6. Bake on a baking sheet lined with parchment or a Silpat for 25 to 30 minutes, until lightly browned.


*If you use fresh fruit in a scone, it’s important that you use an aluminum-free baking powder, or your scones will turn out with a blue tint. Aluminum-free baking powder also helps you avoid a tin-like taste in your baked goods.

Adapted from: