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Fruit scones recipe
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Afternoon tea isn't complete without scones. Bake our classic fruit scones recipe for light, fluffy scones studded with plenty of sultanas and mixed fruit before making the big decision - will you add jam first or cream first? See method
Ingredients
- 350g plain flour, plus extra for dusting and cutting
- ½ tsp salt
- 1 tbsp baking powder
- 85g cold butter, cut into cubes
- 4 tbsp caster sugar
- 175ml milk, plus extra to glaze
- 1 tbsp lemon juice
- 35g mixed dried fruit
- 40g sultanas
Each serving contains
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Energy
1280kj
304kcal
15%
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Fat
10g
14%
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Saturates
6g
28%
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Sugars
12g
13%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 51.2g
Protein 5.5g
Fibre 2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Put the flour in a bowl with the salt and baking powder, then mix with a wooden spoon to combine.
- Add the butter, then rub together with your fingertips until the mixture looks like fine breadcrumbs, then stir through the caster sugar. Make a well in the centre of the mixture.
- Heat the milk in a small pan or in the microwave until lukewarm. Add the lemon juice.
- Pour the milk mix into the well and add the dried fruit and sultanas. Stir with a metal spoon to combine into a shaggy dough.
- Turn the dough out onto a lightly floured work surface and knead briefly for 30 secs to bring into a smooth dough.
- Pat the dough into a disc about 4cm thick. Dip a 6cm cookie cutter (or the edge of a glass) into flour to prevent it from sticking and use it stamp out scones. Gently pat and knead the trimmings together to stamp out remaining scones. It should make about 8 scones.
- Transfer to the lined baking sheet. Brush with milk to glaze. Bake for 12-14 mins until risen and golden.
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