| 1/4 C + 2 T sugar | 1/4 t salt |
| 1/2 t cinnamon | 4 T chilled butter |
| 2 C whole wheat pastry flour | 2/3 C whipping cream |
| 1 T baking powder | ~ 2 1/2 C milk (to texture) |
| 1 C fresh or 1/2 C dried fruit |
Sift together remaining dry ingredients. Cut in chilled butter (I usually slice it into 1/2" thick slices, then cut each square into quarters before adding).
Add fruit (fresh strawberries, stewed apples, or dried cherries are good).
Add whipping cream, then slowly add milk until just mixed and dough clings together. DO NOT OVERMIX!
Pat into a circle about 8 inches across and 1/2 inch thick on floured surface. Cut into 8 pie-shaped wedges. Place each wedge onto cookie sheet with spatula. Sprinkle with cinnamon sugar (may first brush with beaten eggs if desired).
Cook at 400 degrees for around 12 minutes... until edges just start turning brown and scone dough is firm to touch. Cool off of baking sheet (I place on marble, but you can use cookie rack).
For firmer fruits like apples, mix chopped fruit with 2T water, 1 T lemon juice, 1/4 sugar, sprinkle of cinnamon (if desired). Bring to boil then simmer with lid until fruit starts to soften. Let cool then mix in as specified above.