These are on the cakier side of scones. They are unfussy ones that can be made on a weekend morning or even prepped the evening before and baked off first thing. Use any seasonal fruit you desire, chopped small, and if they’re delicate like raspberries, throw them in the freezer for a bit (or buy frozen) so they hold their shape in the dough. It will also help to keep the butter frozen which means a more flakey and tender scone.

I love almond extract so much. I put it in cookies, peach cake, just a dribble goes a long way. If you don’t want to buy some, vanilla extract is fine!