True story with my 20-year-old.

‘It’s been quite a while since I’ve made scones. I’ve always kind of liked them. I say kind of because sometimes I get them and the flavor is yummy but they typically tend to be a little dense and kind of dry. Then I made them. At first, it was hit or miss with how tender or flaky or tough, moist or dry until I learned four key things: 1) cold butter 2) cold cream or milk 3) work the dough as little as possible, and 4) if you can’t bake them right away, refrigerate the dough or precut scones and put them in the oven when they are cold. Follow those tips and your scones will rise high and be moist and tender and flaky and oh, so delicious.

You can do any combination of dry fruit/chips you like for this recipe. You can use fresh fruit, too, but not frozen because your scones will be soggy. Just gently fold them in just before baking, again, being careful not to work the dough too much.