Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1/2 cup (100g) Granulated sugar
  • 1 tbsp (15g) Baking powder
  • 1/2 tsp (3g) Salt
  • 1/2 cup (115g) Unsalted butter, chilled and cubed
  • 1 cup (240ml) Heavy cream
  • 1 large (50g) Egg, beaten
  • 1 cup (150g) Mixed summer fruits (blueberries, raspberries, and dried currants)
  • 1 tbsp (15ml) Heavy cream
  • 1 tsp (5g) Coarse sanding sugar

Instructions:

  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or forks to rub the chilled butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  2. Gently stir in the mixed summer fruits. Create a well in the center and pour in the heavy cream and beaten egg. Use a fork to fold the ingredients together just until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and pat it into a disk roughly 1 inch (2.5cm) thick. Use a scone cutter to stamp out rounds or a knife to cut 8-12 wedges.
  4. Place scones on a parchment-lined sheet, leaving 2 inches of space between each. Brush the tops with cream and sprinkle with sanding sugar.
  5. Bake at 400°F (200°C) for 10-12 minutes until edges are deep golden brown. Let cool on the pan for 5 minutes before transferring to a wire rack.