Step 1: Preheat and Prep
Crank your oven to 400°F and line a large baking sheet with parchment paper. This keeps your Perfect Fruit Scones from sticking and saves you scrubbing time—ideal for busy mornings or lazy afternoons.

Step 2: Blend the Base
In a big bowl, whisk the flour, granulated sugar, brown sugar, baking powder, and salt until they’re a happy family. Add the cold butter cubes and cut them in with a pastry cutter or your fingertips—aim for pea-sized bits in a crumbly mix. Toss in your fruit (I love a blueberry-raspberry duo) and gently stir to coat—those berries are the heart of this treat.

Step 3: Shape the Dough
Make a well in the center and pour in the beaten eggs and heavy cream. Mix with your hands—get in there!—until it forms a shaggy dough. Don’t overdo it; those butter bits need to stay intact for flakiness. Dust a surface with flour, turn out the dough, and pat it into an 8-inch round, about an inch thick. Slice into 8 triangles with a sharp knife and arrange them on the baking sheet. Want to save some? Freeze the tray now and bake later straight from the freezer.

Step 4: Add the Sparkle
Brush the tops with heavy cream—use a light hand for that golden sheen. Sprinkle generously with coarse sugar—it’s the crunchy crown that makes Perfect Fruit Scones look as good as they taste, perfect for easy brunch pastries.

Step 5: Bake to Golden Glory
Bake for 20 to 22 minutes until they’re lightly golden and the kitchen smells like a bakery dream. If baking from frozen, add 5 to 10 minutes—watch for that golden edge. Cool on the sheet for 5 minutes, then transfer to a rack—or sneak a warm one if you’re impatient like me.