This week Mom is going to a tea party so I made scones! My scones-for-people recipe uses pretty much any fruit, and my scones-for-pups recipe uses my favorite fruits: banana and blueberries!
Fruit Scones
Nearly any fruit works for these versatile scones! I mostly use berries but I’ve used peaches too. The trick is to freeze the fruit briefly so it doesn’t get smashed too much in the kneading process.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter, cut into pieces
1 cup fresh fruit (I use blueberries, strawberries, raspberries, blackberries, or peaches)
1 cup heavy cream, plus more for brushing
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons vanilla extract or fruit juice of choice: orange, lemon, lime, raspberry, etc.
Directions
- Wash the fruit and cut it into bite-sized pieces if needed (strawberries or peaches).
- Freeze the fruit while preparing the dough. This will make the fruit less likely to get crushed during kneading.
- Preheat the oven to 400°F.
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Cut in the butter with two forks or a pastry blender until the mixture resembles coarse crumbs.
- Gently fold in the fruit, being careful not to crush it so the color doesn’t bleed into the dough.
- Make a well in the center and pour in the heavy cream. Stir just until the ingredients come together—avoid overmixing.
- Turn the dough onto a lightly floured surface and press it into a rectangle about 12 × 3 × 1 ¼ inches.
Cut the rectangle in half lengthwise, then cut each half in half again to make four equal squares. Slice each square diagonally to form 8 triangles. Or, cut into eight equal squares and cut diagonally to make 16 mini scones. - Place the scones on an ungreased baking sheet. Brush the tops lightly with heavy cream.
- Bake for 15–20 minutes, or until golden brown. Mini scones will take slightly less time.
- Allow the scones to cool before adding the glaze.
- In a medium bowl, combine the powdered sugar, melted butter, and fruit juice. Stir until smooth. If the glaze is too thick, add a little extra juice.
- Transfer the glaze to a quart-size resealable plastic bag. Snip off a small corner of the bag and squeeze gently to drizzle the glaze over the cooled scones. Or, I bought plastic condiment bottles for this – they’re easy to use and easy to clean.
If you want to prep the scones a few days in advance:
- Cut the scones into wedges.
- Place them on a baking sheet lined with parchment and freeze until solid.
- Transfer to a freezer bag or airtight container.
- Bake straight from frozen, adding 5–7 minutes to the baking time.
Pup-Friendly Scones
Ingredients
- 1 ripe banana, mashed
- 1 egg
- 1 cup whole wheat flour
- ½ cup oat flour
- ½ cup blueberries (fresh or frozen, no added sugar)
Directions
- Preheat oven to 350°F.
- Mash banana and mix with egg.
- Stir in flours, then gently fold in blueberries.
- Since the egg and banana are the only source of liquid here, I sometimes have to add more banana at this step to make the dough hold together.
- Drop spoonfuls of dough onto a baking sheet or shape into wedges.
- Bake 15-20 minutes.
Check out my Instagram to see video of me making these! (Pan on Instagram)