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Summer Fruit Scones

Use summer's best fruit in these tender scones.

Quick Facts

Prep Time: 15 minutes
Bake Time: 12 to 15 minutes
Yield: 16 scones

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup Argo® Corn Starch
  • 1/4 cup sugar
  • 2 teaspoons Argo® Baking Powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup milk
  • 1 cup chopped strawberries, peaches OR blueberries (OR combination)
  • Coarse sugar (optional)

Directions

  1. Preheat oven to 450°F.
  2. Combine flour, corn starch, sugar, baking powder and salt in a large bowl. Cut in butter using pastry blender or two knives until fine crumbs form.
  3. Beat eggs and milk in a small bowl; reserve 1 tablespoon. Add remaining egg mixture and fruit to flour mixture, mixing with a fork until dough forms.
  4. Knead dough once or twice on lightly floured surface. Pat into a 6-inch square. Cut into 4 squares; cut each square into 2 triangles. Place triangles 1 inch apart on greased baking sheets. Brush triangles with reserved egg mixture. Sprinkle with coarse sugar, if desired.
  5. Bake 12 to 15 minutes or until golden. Serve warm with butter or fruit preserves.