INGREDIENTS
4 cups organic all-purpose flour
2 tbsp plus 2 tsp baking powder
1 tsp salt
1/2 cup organic granulated sugar
1 1/2 cups dried or frozen fruit
1/2 cup cold unsalted organic butter
1 3/4 cups organic buttermilk
4 eggs

Preheat oven to 450ºF.

Sift dry ingredients together in a large mixing bowl. Add dried or frozen fruit. Grate cold butter and toss with dry ingredients until evenly coated.

In a small bowl, mix eggs and buttermilk together. Add wet mixture to butter and flour mixture and gently fold with wooden spoon until thoroughly incorporated. (Do not over mix or the scones will be heavy.)

Line a baking tray with parchment paper or silicone baking mat. Using a large spoon, drop dough onto tray, spacing evenly. Bake approximately 15-20 minutes or until lightly golden. Cool completely and dust with icing sugar. Served with clotted cream. Makes 15 large scones.

Tip: Freeze fresh raspberries or blueberries on a tray overnight so that they do not crush during mixing.