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Fruit-Filled Scones: 3 Ways

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These 3 fruity scone recipes are tender and crumbly, packed with fruit, and topped with sweet glaze. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


Ingredients

Tropical Mango Scones

  • 2 cups + 3 Tablespoons (273g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 2 Tablespoons (30ml) Simply Tropical
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 Tablespoons fresh orange zest (about 1 orange)
  • 1 heaping cup (120g) chopped fresh or frozen mangos (do not thaw)
  • Glaze: 1 cup (120g) confectioners’ sugar whisked with 2 Tablespoons (30ml) Simply Tropical

Wild Fruit Punch Scones

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 Tablespoon (15ml) Simply Fruit Punch
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon fresh lemon zest (about 1 lemon)
  • 1/3 cup frozen (47g) dark sweet cherries, chopped
  • 1/3 cup frozen (36g) cranberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • Glaze: 1 cup (120g) confectioners’ sugar whisked with 3 Tablespoons (45ml) Simply Fruit Punch
  • optional for topping: coarse sugar

Very Berry Scones

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup frozen (50g) blueberries
  • 1/3 cup frozen (50g) strawberries, chopped
  • 1/4 cup frozen (47g) raspberries
  • 1/4 cup frozen (47g) blackberries
  • Glaze: 1 cup (120g) confectioners’ sugar whisked with 2 Tablespoons (30ml) Simply Mixed Berry

Instructions

The three scone recipes are all prepared the same way.

  1. Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, Simply drink, the egg, vanilla extract, and zest (if using) together in a small bowl. Drizzle over the flour mixture, add the fruit, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons Simply drink or heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. If desired for extra crunch, sprinkle each with coarse sugar.
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
  9. Make the glaze: Whisk the glaze ingredients together. Drizzle over warm scones.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

  1. Each recipe produces 8 scones.
  2. Special Tools: Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester
  3. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  4. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  5. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  6. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
  7. When preparing these scones, it’s best to work with frozen fruit. Do not thaw the frozen fruit. When the frozen fruit is mixed in, the dough becomes very cold and therefore less likely to spread all around the baking sheet. Frozen fruits are also convenient when certain fruits are out of season and costly. Fresh fruit is OK, but I would avoid it if you can. Mangoes are another story, though. They aren’t as juicy, so chopped fresh mango just fine.

Keywords: scones