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Fruit-Filled Scones: 3 Ways

Sally's Baking Addiction
  • 55 minutes
  • Serves 8

INGREDIENTS

2 cups

+ 3 Tablespoons (273g) all-purpose flour (measured correctly)

1/2 cup

(100g) granulated sugar

2

and 1/2 teaspoons baking powder

1/2 tsp

salt

1/2

cup (115g) unsalted butter, frozen

1

heaping cup (120g) chopped fresh or frozen mangos

1/2 cup

heavy cream

2 tbsp

Simply Tropical

1

large egg

1 tsp

vanilla extract

zest of 1 large orange

Glaze: 1 cup (120g) confectioners' sugar whisked with 2 Tablespoons (30ml) Simply Tropical

2 cups

+ 2 Tablespoons (265g) all-purpose flour (measured correctly)

1/2 cup

(100g) granulated sugar

2

and 1/2 teaspoons baking powder

1/2 tsp

salt

1/2

cup (115g) unsalted butter, frozen

1/3 cup

frozen (47g) dark sweet cherries, chopped

1/3 cup

frozen (36g) cranberries

1/3 cup

frozen (50g) strawberries, chopped

1/2 cup

heavy cream

1

 Tablespoon (15ml) Simply Fruit Punch

1

large egg

1 tsp

vanilla extract

zest of 1 medium lemon

Glaze: 1 cup (120g) confectioners' sugar whisked with 3 Tablespoons (45ml) Simply Fruit Punch

coarse sugar for sprinkling on top

2 cups

all-purpose flour (measured correctly)

1/2 cup

(100g) granulated sugar

2

and 1/2 teaspoons baking powder

1/2 tsp

salt

1/2

cup (115g) unsalted butter, frozen

1/3 cup

frozen (50g) blueberries

1/3 cup

frozen (50g) strawberries, chopped

1/4 cup

frozen (47g) raspberries

1/4 cup

frozen (47g) blackberries

1/2 cup

heavy cream

1

large egg

1 tsp

vanilla extract

Glaze: 1 cup (120g) confectioners' sugar whisked with 2 Tablespoons (30ml) Simply Mixed Berry