Fruit Scone

Fruit Scone, Sarah Carey – Everyday Food

Description

Originally a raspberry scone, but honestly any non-citrus fruit works great here — strawberries, cherries, blueberries, and apples have all held up well. What makes this recipe a keeper is how fast it comes together in the morning when you have berries to use up and want something a little dense that isn’t a crepe.

Ingredients

Item	Amount
all-purpose flour	390g (2½ cups) + for dusting
sugar	58g (¼ cup) + for dusting
baking powder	10g (1 tbsp)
kosher salt	6g (1 tsp)
buttermilk	165ml (¾ cup)
egg yolk (from large egg)	~15g (x1)
unsalted butter	113g (½ cup / 1 stick)
raspberries (or substitute)	200g (1½ cups)

Tools

Items
scale or measuring cups
large mixing bowl
food processor, stand mixer, or hands
plastic scraper or spoon (if using a mixer)
metal dough scraper
baking sheet
parchment paper
oven

Recipe

1. Weigh out the flour, sugar, baking powder, and salt into a bowl. Transfer to a food processor and pulse a few times to combine the dry ingredients.

2. Cut the butter into small cubes, add to the processor, and pulse until the mixture resembles coarse crumbs. Do not over-mix — some visible butter pieces are fine.

3. In a separate bowl, whisk together the buttermilk and egg yolk. (Egg yolk weights vary, so don’t stress the exact gram.)

4. Slowly add the buttermilk mixture to the processor, pulsing only a few times. You want an uneven, shaggy dough — never over-mix.

5. Preheat your oven to 400°F (200°C). If you time it well, the oven should be ready right around when you finish shaping in step 11.

6. Dust a flat surface with flour and turn the entire dough mixture out onto it.

7. Using your hands and dough scraper, push and fold the dough into a flat rectangle — thick enough to fold but not so thin you need a rolling pin.

8. Scatter the 200g of raspberries (or your chosen fruit) across the surface of the dough. As you fold, you will likely burst some of the fruit — that’s expected. Just don’t press it down intentionally.

9. Fold the dough 3–4 times until it forms a rough, rustic rectangle or square. Fruit should be peeking out here and there without fully bleeding through.

10. Using the dough scraper, cut the dough into 6 even squares. If some look uneven, pull small pieces from the larger ones and press them onto the smaller — the dough is forgiving and is supposed to look like a mess.

11. Line a baking sheet with parchment paper and place the 6 scones about 2 inches apart, keeping them away from the edges of the sheet (butter and fruit juice will seep out during baking).

12. Dust the tops with sugar and transfer to the center rack of the oven once it’s up to temperature.

13. Bake for 15–18 minutes, rotating the pan at the 7–8 minute mark. The scones are done when they have a nice golden-brown surface.

14. Remove from the oven and let rest for about 5 minutes before eating.

Tip

Any non-citrus fruit works well as a substitute for raspberries. Fresh fruit is best — just be mindful of texture, as softer fruits will break down more during folding.