Any–fruit or –nut scones from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 256) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse sugar for turbinado sugar.

  • anya_sf on March 17, 2018

    I used half white whole wheat flour and half all-purpose flour, about 1/3 cup buttermilk and 2/3 cup cream, and a mixture of chopped strawberries and raspberries for the fruit, along with some orange zest. I accidentally baked them a minute or two too long, but they were still tender and delicious. Most of the scones spread a fair amount, probably due to the moist fruit. They were delicious! However, they're awfully fattening. Next time I may try using all buttermilk.

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