Fruit Scones Recipe
91 Reviews
About the bake
What's the secret to baking fluffy, light scones? Well, this easy fruit scones recipe is a great place to start.
Arguably the most important element of mastering the infamous English Afternoon Tea - these show stopping scones are a total British classic. Simply serve with a generous dollop of whipped cream and a slather of Strawberry Jam - question is, cream or jam first? One things for sure, once you've mastered this fluffy scones recipe you'll be whipping these up for every occasion, including the Jubilee.
Complete your home-baked Afternoon Tea with our Quick & Easy Victoria Sponge which is super light, and filled with fresh cream. Not forgetting a savoury choice too, with our Cheese Scones or some Sausage Rolls freshly baked out of the oven.
Ingredients
- 250gAllinson's Plain White Flour
- 2 tspBaking powder
- 45gCaster sugar (we like silver spoon)
- 40gButter (unsalted) (cubed)
- 100gSultanas
- 1Egg(s) (free range) (medium)
- 75mlMilk (whole)
Method
Step 1
Preheat the oven to 220°C (fan 200°C, gas mark 7) and line a baking tray with baking parchment.
Step 2
Sieve the flour and baking powder into a large bowl and add the sugar and butter, rub together until the mixture resembles breadcrumbs then add the sultanas.
Step 3
In a jug beat together the egg and milk then pour into the bowl and mix using a round bladed knife until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.
Step 4
Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter cut 8 scones.
Step 5
Place these on the baking tray, leaving about 5cm space in between, brush the tops with a little milk then bake in the oven for 15-20 minutes until they are golden brown and risen.
Step 6
Cool on a wire rack, then to serve split and top with jam and cream.