It's been a recent mission of both mine and Katy's to simplify and master the ratios for simple baked goods. We keep trying to define what a pancake is on its most basic level, likewise with cakes and now scones.

I landed on this cream scone recipe from Bon Appetit and made a few adjustments while baking a batch with the last of the season's strawberries. Don't let your scones be limited to strawberries though, these will be great with any berries, peaches, plums, nectarines, apples, or apricots. Use whatever is in season for optimal flavor. You could go with chocolate chunks and nuts too or nothing at all, just a basic cream scone to spread butter and jam on.  

strawberry scones
strawberry spelt scones
strawberry spelt scones

Basic Scones with Fruit

*adapted from Bon Appetit

makes 8 scones

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 cups all-purpose flour, plus some for dusting

1 cup whole wheat or spelt flour

2/3 cup chilled unsalted butter, cut into small cubes

1 large egg, beaten

1 cup heavy cream, plus more for brushing

1 cup sliced fruit (see note above for ideas)

Extra sugar for topping

Preheat oven to 375 degrees. 

Combine both flours, baking powder, baking soda, and salt in a large bowl. Add the butter and toss it to coat. Using your hands, rub the butter into the flour until there are small pieces of butter. Add in the fruit and toss together.

Add the egg and cream to the dry mix, slowly incorporating the dry into the wet with your hands until it comes together into a shaggy dough. 

Dust flour on the counter or a large cutting board and place the shaggy dough on top. Gently work with your hands to bring it together into a rough oval about 2 inches thick. Cut into eight wedges and place on a lined baking sheet.

Let cool in the fridge for 20-30 minutes. Remove from fridge, brush with cream, sprinkle with sugar and bake until golden, about 30 minutes.