Fruit Scones are soft, slightly crumbly tea-time baked goods—quick to make and best eaten fresh and warm.
Fruit Scones Recipe (Easy & Traditional)
Ingredients
- 225g (1¾ cups) all-purpose flour
- 2 tsp baking powder
- 50g (¼ cup) sugar
- 75g (5 tbsp) cold butter, cubed
- 150ml (⅔ cup) milk (plus a little extra for brushing)
- 1 egg (optional, for richer texture)
- 75–100g dried fruit (raisins, sultanas, or mixed dried fruit)
- Pinch of salt
Instructions
1. Prepare oven
- Preheat to 200°C (400°F)
- Line a baking tray with parchment paper
2. Make dough
- Mix flour, baking powder, sugar, and salt
- Rub in cold butter with fingertips until mixture looks like breadcrumbs
- Stir in dried fruit
3. Add liquid
- Pour in milk (and egg if using)
- Mix gently until a soft dough forms
- Do not overmix (this keeps scones light)
4. Shape scones
- Lightly flour surface
- Pat dough to about 2–3 cm thickness
- Cut into rounds using a cutter or glass
- Place on tray
5. Bake
- Brush tops with a little milk
- Bake for 12–15 minutes until golden and risen
6. Serve
- Cool slightly and serve warm
- Best with butter, jam, or clotted cream
Tips for better scones
- Keep butter cold → gives flaky texture
- Don’t overwork dough → prevents tough scones
- For extra flavor: add cinnamon or orange zest
- Eat the same day for best softness
If you want, I can also give you:
- Cheese scones (savory version)
- Eggless fruit scones
- High-rising bakery-style scones