Heavy cream provides both the fat and the liquid in this simple scone recipe. I’ve tried many scone recipes over the years, but this one from the Joy of Cooking is the best one I’ve had. It’s easy, simple, extremely tasty, and adaptable to whatever flavors you want to use. Candied ginger would be great in it, as would blueberries, cranberries, cherries, apricots, lemon zest, or orange zest. Generally, I use dried fruit, but I think fresh fruit will work as well. Just know that your fruit may “bleed” a little more, and your final scone may have more color in it than you’re used to.
Be sure to mix the dough quickly and gently to avoid tough scones. And avoid overbaking.