This post was updated with new photos and an improved recipe in August 2020.
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!
Step by step…
In a bowl I stirred together self raising flour, baking powder and caster sugar. I added butter and rubbed the mixture together with my fingers until it formed fine crumbs.
After stirring in the fruit, I added the egg, milk, lemon juice and vanill extract. I brought the mixture together into a dough and patted it out onto a floured surface.
I cut out rounds using a 2.5″ cutter, and I re-shaped the dough when needed until it ran out. I put the dough rounds onto a baking tray and glazed the top with a beaten egg. They baked for 12 minutes until the scones were risen and golden brown.
Tips for making the Fruit Scones…
- I used a 2.5″ round cutter and got 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 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.
Now you just have to decide whether to put jam or cream on the Fruit Scones first!
Recommended equipment & ingredients*
|Baking trays||Mixing bowls||Cooling rack|
|Kitchen scales||Silicone Brush||Round cutters|
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More Scones recipes…
|Pumpkin Scones||Cheese & Marmite Scones||Cheese, Sundried Tomato & Pesto Scones|
For the scones
- 400 g Self raising flour
- 1 1/2 tsp Baking powder
- 45 g Caster sugar
- 90 g Butter
- 100 g Mixed dried fruit or sultanas
- 125 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
- 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 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, beat the egg with the milk, lemon juice and vanilla extract
- Pour the milk mixture into the flour, then mixed 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, you can make them 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 the 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
If you like this, check out more of my Scone recipes!
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