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!
Ingredient Tips & Equipment Information
- I prefer to use unsalted block butter for scones, you can use a baking spread, but butter has a nicer flavour. Baking spread can also make the dough wetter due to it's higher water content.
- You can use either whole milk or semi-skimmed milk for this recipe. Or a plant based milk, like oat milk for example.
- I like to use mixed dried fruit for scones, but you could use all raisins or all sultanas, or any dried fruit of your choice.
- You can replace the milk and lemon juice with the same amount of buttermilk.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
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.
For the full recipe with measurements, head to the recipe card at the end of this post.
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 2cm 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
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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More Scones recipes...
Fruit Scones
Ingredients
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
For serving
- Raspberry or strawberry jam
- Clotted cream
Instructions
- 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 2cm 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
Video
Notes
- I prefer to use unsalted block butter for scones, you can use a baking spread, but butter has a nicer flavour. Baking spread can also make the dough wetter due to it's higher water content.
- You can use either whole milk or semi-skimmed milk for this recipe. Or a plant based milk, like oat milk for example.
- I like to use mixed dried fruit for scones, but you could use all raisins or all sultanas, or any dried fruit of your choice.
- You can replace the milk and lemon juice with the same amount of buttermilk.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Angela C.
How large was your scone/biscuit cutter, and does this recipe just make 6 scones?
Kat BakingExplorer
Hi Angela, the cutter I used is 2.5 inches. The recipe makes 10 scones with that cutter size.
Joh
Really light and fluffy. I usually make scones without egg but thought I'd give these a go. Not disappointed! Will defo stick to this recipe for future bakes.
Captain Slow
Cooked these in a muffin tray and made a dozen lovely muffin shaped scones. Very easy to make and taste great.
thebakingexplorer
Love this idea! Thanks so much for sharing!
Sara Young
Made these scones today and they are light and delicious, only one thing they aren't very sweet, noticeable if you eat them with just butter. Could I up the amount of sugar without it spoiling the original recipe? If so what would you advise? Otherwise the best scones I've made thank you
thebakingexplorer
Hi Sara, I've never tried using much more sugar as I found this was the perfect amount, but you can absolutely experiment with using more. I'm glad you enjoyed the scones!
Sally
My husband has never baked anything before but decided to make your fruit scones today. He was easily able to follow the recipe and instructions and they turned out amazing!! Hopefully he will have the confidence to try baking other things
thebakingexplorer
Thanks so much Sally! I'm so honoured your husband chose these scones as his first foray into baking!
Keerthana
Hi,
Can I just halve the whole recipe if I wish to try and make a smaller batch first ?
Thanks !
thebakingexplorer
Hi, yes! You might struggle to halve the egg though, perhaps break it into a bowl and weigh it, then beat it and add half the weight to the mixture.
Nicola
These scones tasted amazing!! So light and fluffy and the recipe was very easy to follow. Thank you for a fab recipe. x
thebakingexplorer
Thank you so much Nicola! Your scones looked so perfect!!
Geri
Hi Kat just made your scone recipe they are yummy 😋 thank you 👍
Andrea
Hi ,
I made some scones using your recipe, they turned out amazing. My sister had one and said they were the best scones she’d ever tasted. That was the best compliment ever as my sister is a brilliant baker herself.
I used Mcdougalls supreme sponge self raising flour which made them taste even lighter.
My mum also puts her scones in the fridge for 30 mins before she puts them in the oven, she said the professional bakers do this, have you ever done this yourself ?
thebakingexplorer
Hi Andrea, wow this is such lovely feedback thanks to you and your sister! I've never tried putting them in the fridge, I'm too eager to eat the scones usually!! 😀
Andrea
Hi ,
When I say my mum puts them in the fridge , she puts them in before puts them in the oven , the reason for doing this is they hold their shape whilst baking and helps them to rise better
Sonia
I love making these they are easy and delicious and my husband keeps asking me to make them all the time and really and truly I do not mind at all
Kirsty
These are beautiful and light, and had a lovely rise on them. Wondering how I could convert it for cheese scones too? Would it just be leaving out the sugar and adding in as grated cheese as I want?
thebakingexplorer
Hi Kirsty, I have a cheese scone recipe coming soon, but in the meantime you could adapt my Cheese & Marmite scones (or keep the marmite if you're a marmite lover!) https://thebakingexplorer.com/cheese-marmite-scones/
Lisa W
This was my First time baking scones, this Recipe was easy to follow and they turned out brilliantly. My friend said they were absolutely delicious and had already asked me to make her some more. Thank you so much for the recipe 🙂
thebakingexplorer
I'm so pleased you and your friend liked them so much Lisa! Thank you for letting me know, I really appreciate it 😀
Julia Patching
What lovely scones! I have tried other recipes, but these are the best.😋
thebakingexplorer
Thank you so much Julia!
Jenna
Really yummy fruit scone recipe 😍
thebakingexplorer
I'm so happy you liked them Jenna!
Shannon
After many years of trying various recipes, I've found THE ONE! These disappeared in seconds over the weekend. They make for the perfect cream tea! Beautiful and light and the first recipe I've used where the fruit hasn't burnt a little on the outside. So full of flavour. Thank you for sharing!
thebakingexplorer
Thank you so much for such lovely feedback Shannon!
Angela Davies
These scones are so lovely and light. I've tried a number of different recipes throughout the years and my husband said these were the best scones he's ever eaten! I've already made three batches this week! I added 50gms more fruit to the recipe as I didn't find !00gms quite enough for our taste. Thank you so much for the perfect scone recipe!
Mandy
Hello again, I just made a batch of scones using this lovely recipe (they are cooling as we speak 😋) I just wondered how you get the cutting line around the centre as I have never been able to achieve this. Is it to do with the way they are placed on the baking tray? I may put them too close to each other?? Thank you
thebakingexplorer
Hi Mandy, it's a combination of things: how thick the dough is, how you cut them out and the recipe/ingredients used. If they are too close together they may stick together though. Have you read through my Plain Scones post? It's absolutely packed with details about making scones so it should steer you in the right direction. If not, let me know and I will do my best to help!
Carol Thebault
After trying to buy fresh scones with no success. I found your recipe and my goodness me it was so easy to follow. They are quick to make, so light and fluffy and taste delicious. I shall not be hunting in the shops anymore. It’s home cooking from now on. Thank you.
thebakingexplorer
Oh wow Carol thank you so much for this wonderful feedback!!
Tom Wilkinson
Excellent receipe, family loved them. Will certainly bake them again, and again. 10outof 10.
thebakingexplorer
Thanks so much Tom!
Natalie
Does the milk and egg have to be room temp or can you use them straight from the fridge like the butter?
thebakingexplorer
They can be from the fridge for this recipe.