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Fruit Scones Recipe

User Rating 5 Star Rating (3 Reviews)


Fruit Scones Recipe
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Home made fruit scones make a delicious snack, tea time treat and are an essential part of a traditional afternoon tea. They are so quick and easy to make as you can see in this fruit scones recipe.

Fruit Scones can be eaten hot but not straight from the oven, they will need to cook slightly or alternatively they are good served cold. Fruit scones are also best eaten fresh, they will keep for a day or two in an airtight box, but once kept warm through before serving. They also freeze very well.

The success of the perfect scone depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible. To make sure your scones are light, fluffy and well risen you may like to have a look at these simple tips to making the perfect scone, the tips apply to fruit as well as plain or cheese scones.

How to Make Perfect, Light Scones


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 - 8 scones


  • 50g /1/2 stick butter
  • 225g /2 cups plain / all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 30g /1 oz caster / fine sugar
  • 50g /1/4 cup sultanas or chopped dates
  • 150 ml /1/4 pint milk
  • 1 egg beaten with a little milk


  • Heat the oven to 400F/205C/Gas 6
  • Generously grease a baking sheet with butter then sprinkle with flour.
  • Sieve the flour into a roomy baking bowl, add the cubed butter, the baking powder and salt. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  • Add the sugar and the dried fruits, mix well.
  • Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.If the dough is too sticky sprinkle with a little flour.
  • Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
  • Cut rounds with a 7.5cm /2" cutter or cut into triangles with a sharp knife.
  • Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
  • Cool on a wire rack before eating.
Serve with butter, or lashings of jam and cream. Delicious.

For Plain Scones

Remove the dried fruit from the recipe.

For Cheese Scones

Omit the dried fruit and add 1/2 cup /50g grated cheese and 1/2 tsp dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 1/2 cup/50g more grated cheese before baking the scones in the oven.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Lovely, Member keencook

Lovely recipe, so easy and best scones I have ever made. Never had much sucess. I like the tips on making perfect scones, that helped a lot.

44 out of 46 people found this helpful.

See all 3 reviews

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Dried Fruit Scone Recipe

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