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Fruit Scones

Submitted by Dick and Pam Matthews, Goshen, VA

Dick and Pam, owners and operators of the Hummingbird Inn, in Goshen, (which has been featured in Out Here) feed their guests well, as this recipe proves.

"These can be served at breakfast, brunch, or afternoon tea," Pam writes.


  • 2 cups flour
  • ½ cup sugar
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 6 Tbs. unsalted butter, chilled, cut into small cubes
  •  cup dried cranberries (or raisins, dried cherries, or cut-up dried apricots, etc.)
  • 1 Tbs. grated orange peel
  • 1 large egg, lightly beaten
  • ½ cup buttermilk
  • 1 tsp. vanilla


Mix first five ingredients in a large bowl or bowl of food processor. Cut the butter into the flour mixture with food processor or pastry blender until the mixture resembles coarse crumbs. Do not overmix. (If using food processor, transfer the mixture to a large bowl at this point.) Gently stir the fruit and orange peel into the mixture. In a separate bowl, combine egg, buttermilk, vanilla. Add liquid to the flour mixture and stir just until combined. Dump this dough out onto a lightly greased baking sheet. (Don't use the kind that has an air layer to protect cookie dough from burning.) With floured hands, pat dough into a circle about 8-9 inches in diameter. With a floured knife, cut partially through the dough to make 8 wedges (no need to separate the wedges). Bake in a preheated 375 degree oven for 18-20 minutes, or until toothpick comes out clean and top is a little browned.

Remove baking sheet to wire rack and let cool a few minutes. Use knife to cut through and completely separate scones. Serve warm or at room temperature.

Serves 8.