Fruit Scones

Delicious scones with mixed fruit, perfect with jam and clotted cream for afternoon tea!

Course Dessert

Cuisine British

Keyword Bread

Prep Time 25

Cook Time 12

Total Time 40

Servings

Calories 275kcal

Author thebakingexplorer

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

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.