If you need a basic scone recipe that isn’t too sweet and tastes crumbly delicious slathered in fresh butter, I can help with that! I use this recipe all year long with fresh fruits in summer and dried fruits in winter. It tastes perfect on it’s own, covered in jam, or lightly topped with the tangy lemon glaze also included in this recipe.
Some morning I want to serve something hot from the oven but I don’t have the time it takes to create a from-scratch coffee cake or even a crisp. Some mornings I hit the ground running and need this scone recipe because it whips up quickly and tastes delicious.
Fruits for the Basic Scone Recipe
You can use fresh, frozen or dried fruit for this recipe, which is part of why I love it! Bear in mind that fresh and frozen fruit will have a higher water content, so you may want to add a minute or two to the cook time to dry them out a bit more.
Having said that, however, the only fruits that get a little soggy are fresh/frozen strawberries and frozen peaches. I happen to think both are totally worth it, though.
Classic dried fruits like raisins, currants and dates are always appropriate, of course.
My favorite fresh fruits to use in this recipe are cherries, mulberries, and blueberries.
To learn the basic process of dehydrating any fruit for future use in scones, you can visit the post below.
—>>>To learn to dehydrate grapes to make raisins, or really any fruit, click here <<<—
Basic Scone Recipe for Fresh or Dried Fruit
This basic scone recipe can be used for breakfast, or even for a treat. Include the lemon glaze to dress them up, or simply sprinkle the scones in granulated sugar for a lovely touch of sweetness.
- 2 ½ Cups Flour
- 1/3 Cup Raw Sugar
- 1 Tbsp. Baking Powder
- ½ tsp. Sea Salt
- 6 Tbsp. Butter
- ½ Cup, plus 2 Tbsp. Cream
- 1 tsp. Vanilla
- ½ tsp. Nutmeg
- 2 Eggs
- 1 ½ Cups Fresh Fruit, or 1 Cup Dried Fruit
- Preheat oven to 425F/218C and prepare a cookie sheet covered in parchment paper.
- Mix the dry ingredients together in a bowl.
- Cut the butter into the dry mixture and place it in the freezer for about 10 minutes.
- Mix the cream, vanilla and eggs together until thoroughly incorporated.
Remove the bowl from the freezer and add the wet mixture to the dry until just mixed. The mixture should form a loose ball. You may add additional cream, one tablespoon at a time.
- Dust a surface in flour and press out the dough in the shape of a rectangle about ½”-1/4” thick.
- Spread the fruit on the surface of the dough and gently pat to firm into the surface.
- Taking one end of the dough (it doesn’t matter which one), fold the dough over itself to half its size. Repeat to make a smaller rectangle of dough. You’ve essentially encased the fruit inside the scone dough – something akin to a calzone.
- Gently flatten the dough with the heal of your hand until it once more resembles a rectangle. Flatten to around ½” thick and cut into wedges.
- Place gently onto the prepared baking sheet and coat with a bit of the reserved cream using a pastry brush.
- Sprinkle with sugar crystals, if desired.
To Make the Lemon Glaze:
- Combine 1 cup powdered sugar, 2 tablespoons lemon juice, 2 tablespoons lemon zest and a pinch of sea salt.
- Store any leftovers in a sealed container in the fridge for two weeks. May also use as a pancake or muffin topping.
Fruit Recipe Resources
If you’d like a few more ideas on how to use up the fruit harvests, please peruse our resources list below.
If you’d like a quick guide to making your own jams and jellies,
be sure to grab your copy of The Fiercly DIY Guide to Jams, Jellies and Fruit Butters below!
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