Scones are a simple tasty treat that don't take long to make. They are actually a type of bread, known as a quick bread. They are a key element of afternoon tea, and are best served with jam and clotted cream - the debate rages on about which should be applied to the scone first! This Fruit Scones recipe can also be made plain without the fruit, and they can also be frozen - if you have any left!
This post was updated with new photos and an improved recipe in August 2020.
How to make Fruit Scones
In a mixing bowl, stir together self raising flour, baking powder and caster sugar. Add butter and rub the mixture together with your fingers until it forms fine crumbs.
Stir in the fruit. In large jug, mix together the egg, milk, lemon juice and vanilla extract. Then add to the flour mixture and bring it together into a dough and pat it out onto a floured surface.
Cut out rounds (I used a 2.5" cutter) and re-shaped the dough when needed until it runs out. Put the dough rounds onto a baking tray and glaze the top with beaten egg. Bake for 12 minutes until the scones are risen and golden brown.
How long do the scones last and can they be frozen?
Scones are always better fresh, in fact about 10 minutes after they've come out of the oven is the perfect time to enjoy them. They're super fresh, lovely and warm! Once they're fully cool, you can store them in an airtight container for 2 days, and you can also freeze them for up to 3 months. Freeze them in a freezer bag, airtight container or well wrapped in cling film.
Can these scones be made with plain or all purpose flour?
Yes, if you want to make them with plain or all purpose flour, you will need to add extra baking powder as self raising flour contains baking powder (and a little salt). I recommend using 3 teaspoons baking powder for this recipe if you use plain or all purpose flour. You may also wish to add a pinch of salt. When measuring the baking powder, please use proper measuring spoons for the best results, do not use a regular teaspoon that you would stir coffee with for example.
Can these scones be made dairy free or vegan?
Unfortunately this recipe is not suitable for vegans and is not egg free. When I develop a vegan scone recipe, I will share it. This recipe can be made dairy free if you replace the milk with a dairy free milk (I prefer to use unsweetened almond milk), and use dairy free butter (I recommend the Stork baking block or Flora Plant block).
Can these scones be made gluten free?
Yes! Replace the self raising flour with a gluten free self raising flour blend, also make sure the baking powder you're using is gluten free, and add ¼ tsp Xanthan gum. If you can't find a gluten free self raising flour blend, you can use a gluten free plain flour blend, but you will need to add an additional ¼ tsp Xanthan gum and 3 tsp gluten free baking powder.
More tips for making the Fruit Scones...
- I use a 2.5" round cutter for this recipe and I usually get 9 or 10 scones from the batch. Depending on the size of cutter you use, you will get different amounts of scones.
- Push the cutter straight down into the dough and do not twist it, twisting it can affect the rise of the scones.
- When you are patting the dough out, aim for it to be around 1" thick.
- When you glaze the top of the scones with the egg, make sure the egg doesn't drip down the sides. This can affect the rise of the scones.
What can you serve with the scones?
- Butter and jam (or marmalade, lemon curd etc.)
- Clotted cream and jam
- Butter, jam and clotted cream!
- If there's anything else you like on scones, let me know in the comments, as the above are the only toppings I've ever seen or heard of
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More Scones recipes...
For the scones
- 400 g Self raising flour
- 1 ½ tsp Baking powder
- 45 g Caster sugar
- 90 g Butter unsalted, cold
- 100 g Mixed dried fruit or sultanas
- 145 ml Milk Whole or semi-skimmed
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 1 Egg large
- 1 Egg beaten, for glazing
- Raspberry or strawberry jam
- Clotted cream
- Before starting, you can soak the fruit in 100ml water for 20 minutes to stop it from burning. After the 20 minutes, drain the water away and set the fruit aside until you're ready to add it to the recipe
- Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
- Put the self raising flour, baking powder and caster sugar in a large bowl and stir together
- Add the butter in cubes (or you can grate it in) and rub the mixture together with your fingertips, or pulse in a food processor, until it resembles breadcrumbs
- Stir in the mixed dried fruit
- In a jug, whisk the egg with the milk, lemon juice and vanilla extract
- Pour the milk mixture into the flour, then mix it in to form a dough
- Tip the dough out onto a floured surface and pat it together as briefly as possible by hand to about 1 inch thick. Cut out rounds using a 2.5 inch cutter, push the cutter down and do not twist it. You can make the scones bigger or smaller if you like by using different size cutters. Re-shape the dough when needed until it runs out, but try and handle it as little as possible
- Put the dough rounds onto a lined baking tray and glaze the top with the beaten egg. Bake for 12-15 minutes until the scones are risen, golden brown and sound hollow when tapped on the bottom
- Cool on a rack and then slice in half and serve with jam and clotted cream for a truely indulgent afternoon tea experience!
- Best served on the day they are made, but can be eaten within 2-3 days. Can also be frozen