Fruit Scones
There’s something truly comforting about fluffy Fruit Scones, fresh from the oven – split in half and loaded with a generous dollop of clotted cream and a spoonful of jam. Heaven! Whether you’re planning a proper afternoon tea or just fancy baking something cosy, these fruit scones really hit the spot. They’re quick, easy, and best of all? You’ve probably got everything you need sitting in the cupboard already.
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Ingredients
- 450 grams Self-raising flour plus extra for dusting
- 1 teaspoon Baking powder
- Pinch of Salt
- 80 grams Caster sugar plus extra for dusting
- 150 grams Unsalted butter cold
- 1 medium Egg cold
- 150 millilitres Milk cold
- 150 grams Raisins or sultanas
Instructions
- Preheat the oven to 200°C fan / 220°C conventional. Line a baking tray with parchment paper.
- In a large bowl, stir the flour, baking powder and salt together.450 grams Self-raising flour, 1 teaspoon Baking powder, Pinch of Salt
- Cut the cold butter into cubes and add to the bowl. Using cold hands, rub the butter into the dry ingredients until it resembles fine breadcrumbs.150 grams Unsalted butter
- Add the sugar and raisins. Stir to combine.80 grams Caster sugar, 150 grams Raisins or sultanas
- Whisk the milk and egg together in a jug. Add to the dry mixture and use a cutlery knife to mix in a figure-of-eight until it comes together into a shaggy dough. Take care not to overwork the dough. Test the consistency by pinching a piece of dough with your fingertips, if it sticks together and feels tacky it's good to go. Too dry and crumbly? Keep mixing.1 medium Egg, 150 millilitres Milk
- Turn the dough out onto a lightly floured surface. Use your hands to pat it out into a disc shape that's roughly 5cm thick.
- Use a 6cm round fluted cutter to stamp out the scones. Press straight down – no twisting, or you’ll seal the edges and stop them rising properly. You'll need to reshape the scraps to make 10-12 scones in total.
- Place the scones close together on the baking tray. Lightly brush the tops with milk and sprinkle over a little caster sugar – this will give them a golden, crunchy finish.
- Bake for 12–15 minutes until risen and golden. Serve your fruit scones warm, with lots of clotted cream and strawberry jam!
