Fresh Fruit Scones Recipe

Nothing beats fresh, in-season fruit! This fresh fruit scones recipe is a great way to use that fresh summer produce. This easy scones recipe produces scones that are delicious, moist, and flavorful. Make a batch for now, and freeze a batch of fruit scones for later!

Fresh Fruit Scones Recipe

These fresh fruit scones are truly delicious, not like the dry, tasteless scones most people are used to. The abundance of fresh fruit in the dough makes these moist!

Tips for making this Fresh Fruit Scones Recipe<:

● I used the apricots from my CSA for my fruit. You could use peaches or nectarines if you prefer – basically, a pit-fruit.

● Since the apricot season is not especially long, I doubled the recipe and made a second batch. BUT instead of baking both batches, I froze 8 scones, uncooked, for a later date.

This is what I did to freeze the fresh fruit scones:

● I rolled out the dough and formed a circle, just as if I were going to bake immediately.
● I then cut the sphere with a floured knife, again as if I were to bake immediately.
● And placed them on a parchment-lined baking sheet. Just as if I were to bake immediately. But now the difference was instead of the oven for these beauties, it was the freezer! While my other 8 scones were baking, I was quick-freezing these so they wouldn’t be too soft to stack in a container. (15 minutes should do it.)
● At this point, I parchment-lined a freezer container and placed my scones inside.
● I then labeled my scones: name of the product, date frozen, the temperature to be cooked at, and time needed to bake. I will defrost before I bake.

Fresh Fruit Scones Recipe Ingredients:

● 2 cups Fresh Fruit use: Apricots or Nectarines or Peaches
● 2½ cups White Flour
● 3 TBSP Sugar, plus an extra teaspoon, divided
● 2 tsp Baking Powder
● 1/8 tsp Salt
● 1/3 cup cold Butter
● 3 TBSP Milk, plus an extra dash, divided
● 2 Eggs

Fresh Fruit Scones Recipe Mise en Place:

● Knife
● Cutting Board
● Baking Sheet
● Parchment Paper
● Pastry Cutter
● Bowls
● Measuring Spoons
● Measuring Cup
● Wire Rack

Fresh Fruit Scones Recipe Directions:

● Preheat oven to 425°.
● Wash your fruit, peel the skins and remove pit and discard both. Dice your fruit flesh into small pieces. (¼”-1/3″ pieces)
● In a large mixing bowl combine 2½ cups flour, 3 tablespoons of sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt.

● Dice cold 1/3 cup butter into ¼” pieces.
● Add butter to the flour mixture and combine until the flour resembles coarse meal.

● Add your 2 cups of fresh fruit (washed, skinned, pitted and diced) to the flour mixture, and toss until all pieces are coated.

● In a separate bowl, whisk together 3 tablespoons of milk and 2 eggs.

● Add egg mixture to the flour mixture and combine until a ball forms.

● On a lightly floured board, knead dough gently 8-10 times. Dust board with flour (as needed) to keep the dough from sticking to the board.

● Pat dough into a ¾-inch thick round (approximately 7″ across); cut into 8 pie-shaped pieces with a floured knife.

● Place dough on parchment paper-lined baking sheet.
● Brush scones with a small dash of milk (the extra dash), and sprinkle lightly with sugar (the extra teaspoon).

● Bake 12 to 15 minutes at 425° or until golden brown and a pick inserted near the center of one of the scones comes out clean.
● Cool on a wire rack for 10 minutes.

● Serve warm with butter.

● Store in a bread bag for up to 3 days.

Yield: 8 scones

Fresh Fruit Scones Recipe

Print

Nothing beats fresh, in-season fruit! This fresh fruit scones recipe is a great way to use that fresh summer produce. This easy scones recipe produces scones that are delicious, moist and flavorful. Make a batch for now, and freeze a batch of fruit scones for later!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 2 cups Fresh Fruit use: Apricots or Nectarines or Peaches
• 2½ cups White Flour
• 3 TBSP Sugar, plus an extra teaspoon, divided
• 2 tsp Baking Powder
• 1/8 tsp Salt
• 1/3 cup cold Butter
• 3 TBSP Milk, plus an extra dash, divided
• 2 Eggs

Instructions

1. Preheat oven to 425°F.
2. Wash your fruit, peel the skins and remove the pit and discard both. Dice your fruit flesh into small pieces. (¼"-1/3" pieces)
3. In a large mixing bowl combine 2½ cups flour, 3 tablespoons of sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt.
4. Dice cold 1/3 cup butter into ¼" pieces.
5. Add butter to the flour mixture and combine until the flour resembles coarse pebbles.
6. Add your 2 cups of fresh fruit (washed, skinned, pitted, and diced) to the flour mixture, and toss until all pieces are coated.
7. In a separate bowl, whisk together 3 tablespoons of milk and 2 eggs.
8. Add egg mixture to the flour mixture and combine until a ball forms.
9. On a lightly floured board, knead dough gently 8-10 times. Dust the board with flour (as needed) to keep the dough from sticking to the board.
10. Pat dough into a ¾-inch thick round (approximately 7" across); cut into 8 pie-shaped pieces with a floured knife.
11. Place dough on a parchment paper-lined baking sheet.
12. Brush scones with a small dash of milk (the extra dash), and sprinkle lightly with sugar (the extra teaspoon).
13. Bake 12 to 15 minutes at 425° or until golden brown and a pick inserted near the center of one of the scones comes out clean.
14. Cool on a wire rack for 10 minutes.
15. Serve warm with butter.
16. Store in a bread bag for up to 3 days.

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Nutrition Information:

Yield:

8

Serving Size:

1 scone
Amount Per Serving: Calories: 292Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 239mgCarbohydrates: 46gFiber: 3gSugar: 13gProtein: 7g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you like fresh fruit recipes, you will love these fresh fruit baked good recipes:

● Blackberry Crisp Recipe
● Blueberry Pie Recipe
● Raspberry Peach Cobbler Recipe

● For more Recipes on Ann’s Entitled Life, click here.

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