Let’s bake these Perfect Fruit Scones!

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

Step 3: Cut in Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.

Step 4: Add Fruit

Add the fruit to the bowl and toss gently to coat it with the flour mixture. This helps to prevent the fruit from sinking to the bottom of the scones.

Step 5: Combine Wet Ingredients

Make a well in the center of the mixture. Add the beaten eggs and heavy cream to the well.

Step 6: Mix Dough

Mix the wet and dry ingredients with your hands (or a spatula) until just combined. Be careful not to overmix the dough. It should be slightly shaggy.

Step 7: Shape and Cut Dough

Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch round.

Cut the round into 8 equal triangles.

Step 8: Arrange on Baking Sheet

Place the scone triangles on the prepared baking sheet, leaving a bit of space between them.

(Optional) Freeze: At this point, you can freeze the unbaked scones for later use. Place the baking sheet in the freezer until the scones are solid, then transfer them to a freezer-safe bag or container.

Step 9: Brush and Sprinkle

Brush the tops of the scones with heavy cream. Sprinkle generously with coarse sugar.

Step 10: Bake

Bake the scones until they’re lightly golden brown, 20 to 22 minutes. (If baking from frozen, add another 5 to 10 minutes to the baking time.)

Step 11: Cool

Let the scones cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.