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!
How to make Fruit Scones...
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 vanilla 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 |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Scones recipes...
 |
 |
 |
| Pumpkin Scones | Cheese & Marmite Scones | Cheese, Sundried Tomato & Pesto Scones |
Fruit Scones
Ingredients
For the scones
- 400 g Self raising flour
- 1 ½ 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
For serving
- Raspberry or strawberry jam
- Clotted cream
Instructions
- 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, 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 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
Nutrition
If you like this, check out more of my Scone recipes!
Pin for later!
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.
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!
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/