The humidity that needs to be controlled when adding fruit to scones
Scones should be crispy on the outside and tender on the inside, and carelessly added fruit can release so much liquid that the dough becomes hard and dry.
Scones are a treat for any occasion, best served fresh from the oven and spread with butter or jam. Achieving the perfect balance between crumbly and moist crumbs is tricky: factors like using cold butter, avoiding overmixing, and carefully balancing the dry and wet ingredients all play a role.
Since they aren't very sweet, scones are an ideal base for adding fruit. Many recipes use dried fruit to avoid altering the moisture, but fresh or frozen fruit also work if it's dried well and doesn't release excess juice before being incorporated into the dough.
The base is simple: flour, fat, and liquid. Cold butter is grated over the dry ingredients, and then liquids such as buttermilk, milk, or egg are incorporated until a crumbly but firm dough is formed. It is then rolled out into a disc, refrigerated, and cut before baking.
Too much liquid makes the dough sticky and wet, and can overdevelop the gluten, the protein structure of the flour, resulting in hard, dry scones. Therefore, it's best to avoid squashing the fruit and allowing it to release its juices into the dough.
Fresh fruit should be low in juice, rinsed, drained, and thoroughly dried. Frozen fruit doesn't need to be thawed: it can be added directly, which also helps keep the butter cold and promotes a flaky texture. If it's stuck together, it can be thawed just enough to separate it.
The fruit should be added last, especially if it's frozen, and folded in with a spatula without mashing it. Lightly dusting it with flour helps distribute it evenly and prevents it from sinking to the bottom. If some of the fruit is pureed for color, check the batter's consistency and adjust the liquids accordingly.
