Fresh fruit is a great way to mark the seasons, but what do you do with those ripe blueberries or raspberries once you get them home?  Ice cream toppings, cereal toppings, plain in a bowl … or you can try baking with them.  Scones are one of my favorite ways to eat more fruit, and most of the time I can even convince myself that they’re healthy.  But mostly they’re just delicious.

Ingredients

• 4 cups all-purpose flour
• 3/4 cup butter (I prefer sweet butter, and add a pinch of salt)
• 1/2 cup sugar
• 2-1/2 tsp baking powder
• 1/2 cup raisins or berries
• 1 cup milk
• 1 egg
• 1 beaten egg (for egg wash)

Using a pastry blender, cut the butter into the flour. Add sugar, baking powder (salt if using sweet butter), and raisins. Measure out the milk, then beat the egg into the milk and pour into the dry ingredients. The dough will be a bit crumbly, not as smooth as cookie dough. You may need to knead it a bit with your hands. On a floured surface, roll the mixture until it is about 1/4-inch high. Cut with round cookie cutter.  I prefer one that has an open top, to keep the scone from sticking to the roof of the cutter. Place on cookie sheet (nonstick or with baking parchment). Brush scones with beaten egg before baking at 425 degrees for 10-12 minutes. Watch carefully, as your oven may vary.  If the scones turn golden brown, you’re risking a scorch.

Take advantage of the season’s fresh fruits!  Try half a cup of your favorite berries instead of raisins, or you can substitute another dried fruit such as currants.