Fruit Scones

IMG_0167Scones are a classic afternoon tea treat in England. traditionally served with jam and cream these delightful scones are amazing! Scones are much loved in my house – cheese, fruit, plain they’re all utterly delicious! In our house we eat them toasted with butter and jam which gives them a lovely crispiness and the butter melts wonderfully.

These fruit scones using the Mary Berry recipe are perfect! They have a soft buttery texture that almost crumbles in the mouth – combined with some strawberry jam they absolute heaven! You could easily adapt the recipe by adding some spice in etc or my making smaller ones but I make them quite big. They’re best served straight out the oven when they’re still warm.


 Fruit Scones

Makes 8
Oven – 200ºc
• 75g butter, chilled and cubed
• 350g self-raising flour, plus extra for dusting
• 1 ½ tsp baking powder
• 30g caster sugar
• 75g sultanas
• Roughly 150ml milk
• 2 eggs, beaten


1. Put the flour and baking power into a bowl. Add the butter and rub in lightly with fingers until it looks like fine breadcrumbs.
2. Add in the sugar and sultanas and stir to distribute.
3. Pour in about 100ml milk and all but 2 tbsps. egg into the flour mixture.
4. Mix together with a blunt knife, adding more milk if there’s some dry bits, until a soft and slightly sticky dough.
5. Combine into a bowl and place on a floured surface. Roll out to about an inch thick (they need to be quite thick) and cut out as many scones as you can using a round cutter.
6. Place the cut-out scones on a lined baking tray.
7. Gather the trimmings, combine and roll out again. Continue until you have 8 scones.
8. Brush the tops (don’t let much go down the sides!) with the reserved egg. Bake for about 10 mins until golden and risen.
These are best served warm!


  1. Don’t handle the dough too much as this can make them quite tough
  2. Roll them out thickly as they never rise as much as you think they will
  3. They’ll keep for 3 days in an airtight container

They’re easily reheated by:

  • Popping them in the oven for a few minutes
  • Cutting open and toasting
  • Microwaving for 1o seconds

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