Easy Fruit Scones

This scone recipe has been a standard in our home for years. It might not be authentic but it’s delicious and rather easy. It’s a fancy homemade breakfast that can be ready in a half an hour.

Easy Fruit Scones

2 cups all purpose flour

5 tablespoons sugar plus more for topping

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons chilled butter, cut into small pieces*

2/3 cup half-and-half plus 1 tablespoon (If I’m out of half and half I use 1/3 cup cream and 1/3 cup milk)

1/2 cup halved cranberries drained on paper towels or dried Montmorency cherries (Trader Joe’s) or blueberries or chocolate chips or whatever you want

Preheat oven to 425° In a bowl, whisk together flour, 5 tablespoons of sugar, baking powder, and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. Fold in fruit.

On a lightly floured surface, gently combine the dough. Pat into a 1-inch thick round. Cut into 8 triangle wedges, place on parchment paper on a baking sheet. Slide wedges a few inches apart. Brush tops with 1 tablespoon half-and-half and sprinkle with sugar.

Bake 12-15 minutes until golden brown. Let cool on a wire rack.

*For extra fluffy scones you can freeze the butter and then grate it with a cheese grater.