• Cooking Time: 15
  • Servings: 12
  • Preparation Time: 10


This is not my recipe, but it's the best (and most simple) scone recipe I've ever made; the credit goes to an inn-keeper on Cape Cod.


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 cup (approximately) dried fruit, chopped if necessary to the size of raisins
  • 1 1/4 cup heavy cream


  • Preheat the oven to 425 F.
  • Line a baking sheet with Reynold's parchment.
  • Combine flour, sugar, salt & baking powder in a medium bowl. Mix thoroughly with a fork.
  • Add dried fruit to mixture and stir together with fork.
  • Add cream and stir until dough comes together.
  • Turn dough out onto a floured surface and knead
  • 8-10 times. Pat dough into a circle about 10" in diameter.
  • If desired, brush top of dough with melted butter and sprinkle with course sugar.
  • Cut dough into 12 wedges and place on prepared baking sheet. Bake 15 minutes or until tops are just slightly golden.
  • Serve warm or at room temperature.
  • I almost always use two fruits in my scones. Here are some of my favorite combinations:
  • cranberries & apricots
  • pears & currants
  • chocolate chips & dried cherries
  • pineapple & unsweetened coconut, + 1 TBSP confectioners sugar mixed with coconut
  • crystallized ginger (chopped very fine) and either peaches or pineapple

Author Credit: Stone Lion Inn

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