Here is one of the scone recipes I use:
Mixed Berry Scone Mix
2.5 cups flour
¼ cup sugar
1 tbs baking powder
1.5 cups dried berries (cranberries, blueberries, rasperries or cherries or a mixture of them)
2 tbs vanilla sugar
1 tsp salt
1 tbs Grated orange peel
1/8 to ¼ cup flour if needed
Combine flour, sugar, baking powder and salt in a plastic bag.
Pour berries into a separate plastic bag
Pack orange peel in small baggie
Store in decorative air tight container.
Ingredients customers need to provide:
1 cup orange juice
6 tbs butter cut into ½ inch pieces
2 large eggs
½ cup plus 2 tbs heavy cream
Preheat oven to 400. Line baking sheet with parchment paper. Place wax paper or parchment paper on counter as working surface.
Bring orange juice to boil in medium sauce pan. Add berries, stir to moisten. Remove from heat and let stand 15 minutes. Drain berries in mesh colander. Press berries to remove excess liquid.
Place flour mixture in a bowl. Using a pastry cutter or two knives cut in butter pieces and mix until mixture is pebbly. Stir in berries. Make well in center.
Combine eggs, 1/3 cup cream, and orange peel in a small bowl. Pour into center well and then using a fork, mix into flour mixture to moisten until dough comes together. About 50 strokes.
Transfer dough to wax paper and knead a few times. Shape into 8” disk. If dough is too sticky, add a little flour to it. Cut into 8 pie wedges. Place wedges on baking sheet spacing evenly.
Brush with 2 tbs of cream and vanilla sugar.
Bake 18 to 20 minutes until golden brown and tooth pick inserted in center comes out clean. Cool 15 minutes before serving.