2 C all-purpose flour
2 T sugar
1 T baking powder
1/4 C dried fruit
6 T butter
1 egg
1/2 C milk

Preheat oven to 425 degrees F. Add dry ingredients, dried fruit and butter (sliced in 6 chunks) to food processor or blender. Process or blend to cut in butter. Remove mixture to a bowl. Combine egg and milk in second bowl and stir into dry ingredients; just to moisten all the dry ingredients. Gently knead on lightly floured board, and pat out to 3/4" thick. Cut out in hearts or circles and bake on ungreased pan at 425 degrees F for 8-10 minutes. Brush with egg or milk before baking if desired. For multiple batches, there's no need to wash the bowl and blade between batches. I used dried cranberries, but you could also add raisins, dates, cherries or blueberries or even mini chocolate chips. You may also add 1/4 cup finely chopped almonds or pecans. Stir nuts into dry mixture before adding egg and milk.
This recipe makes 12 scones.

Serve with lemon butter, Devonshire or whipped cream, or a good jam. Enjoy!

To Make Ahead: Bake first, then freeze in freezer zipper-seal bags up to 1 month. Heat to serve.

For Valentine's Day, make heart-shaped scones. Also perfect for a lady's tea!

Mock Devonshire Cream

1/2 cup heavy cream or 8 oz softened cream cheese
2 Tbsp confectioner's sugar
1/2 cup sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. If you are using cream cheese, just stir together with sugar. Fold in sour cream and blend. Makes 1-1/2 cups.

Lemon Butter

1/2 C lightly salted butter, at room temperature
2 tsp lemon zest
2 T lemon juice

Cream butter with wooden spoon until light and fluffy. Add the rind and lemon juice and blend well. Transfer to a sheet of heavy-duty aluminum foil. Roll the foil around the mixture, forming a log 8" long and 3/4" in diameter. Tuck the ends in and label and freeze.