Fruit scones

Fruit scones
  • Serves icon Makes 8-10
  • Time icon Hands-on time 15 min, cooking time 15 min

If you’re in need of a classic fruit scone recipe, look no further than this foolproof option made with buttermilk. These fluffy scones can be ready in 30 minutes, and you can use sultanas or raisins – whichever you have to hand. Serve with plenty of butter, or jam and cream.

Check out even more of our favourite scone recipes here.

Nutrition: Per scone (for 10)

Calories
243kcals
Fat
8.1g (4.9g saturated)
Protein
4.3g
Carbohydrates
37.2g (10.7g sugars)
Fibre
1.7g
Salt
0.5g
Calories
243kcals
Fat
8.1g (4.9g saturated)
Protein
4.3g
Carbohydrates
37.2g (10.7g sugars)
Fibre
1.7g
Salt
0.5g

Ingredients

  • 350g self-raising flour, plus extra for dusting
  • 90g cold unsalted butter, cut into small pieces
  • ½ tbsp baking powder
  • 2 tbsp golden caster sugar
  • 100g sultanas or raisins
  • 150ml buttermilk
  • Splash milk or double cream for glazing

 

    Specialist kit

  • 8cm pastry cutter

Method

  1. Heat the oven to 180°C fan/gas 6 and put a baking sheet inside to heat up. In a large bowl, rub together the flour, butter, baking powder and a pinch of salt until the mixture resembles breadcrumbs. Stir in the sugar and dried fruit, then quickly add the buttermilk, mixing with a butter knife until the mixture comes together into a rough dough.
  2. Tip out onto a lightly floured surface, then lightly knead 2-3 times to bring everything together (don’t over work the dough or the scones will be tough).
  3. Pat the dough to an even thickness of about 3cm. Cut using a lightly floured 8cm cutter, reshaping the offcuts as needed. Carefully remove the hot baking sheet from the oven and lightly dust with flour. Transfer the scones to the hot tray and brush the tops with a little milk or cream. Bake for 15-20 minutes until risen and golden. Cool on a wire rack before serving.

delicious. tips

  1. Swap the buttermilk for kefir. Use any dried fruit instead of sultanas if you like – chopped figs, dates or apricots all work well, as do sour cherries and cranberries.

Recipe By

Jess Meyer

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