Easy and Delicious Fruit Scones

Easy and Delicious Fruit Scones

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
209 Calories
13g Fat
20g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 209
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 32%
Cholesterol 92mg 31%
Sodium 362mg 16%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Protein 5g
Calcium 123mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A delicious fruit scone is an ultimate treat at any time of day and, of course, is the quintessential part of a traditional afternoon tea.

Fruit scones can be eaten hot but not straight from the oven; they will need to cool slightly. Alternatively, they are also good served cold, and always best eaten fresh. Homemade scones will keep for a day or two in an airtight box. They also freeze very well.

The success of the perfect scone depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible. To make sure your scones are light, fluffy, and well risen, you may like to have a look at these simple tips for making the perfect scone; these tips apply to fruit as well as plain or cheese scones.

Ingredients

  • 3 1/2 cups/350 grams flour (all-purpose)
  • 2 ounces/55 grams butter (cubed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons/30 grams caster sugar (fine sugar)
  • 1/3 cup/50 grams sultanas (or chopped dates)
  • 2/3 cup/100 milliliters milk
  • 2 eggs (beaten)
  • 2 tablespoons milk

Steps to Make It

  1. Gather the ingredients.

    Easy and Delicious Fruit Scones ingredients

    The Spruce / Maxwell Cozzi

  2. Heat the oven to 400F/220C/200C (fan)/Gas 6. Generously grease a baking sheet with butter and then sprinkle with flour.

    greased and floured baking sheet

    The Spruce / Maxwell Cozzi

  3. Sieve the flour into a roomy baking bowl.

    sift flower into a bowl

    The Spruce / Maxwell Cozzi

  4. Add the cubed butter, baking powder, and salt.

    cubed butter, baking powder, and salt added to the flour in the bowl

    The Spruce / Maxwell Cozzi

  5. Quickly rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Work quickly so the dough does not become heavy.

    hands rubbing butter into the flour

    The Spruce / Maxwell Cozzi

  6. Add the sugar and the dried fruits.

    sugar and dried fruit added to the flour mixture in the bowl

    The Spruce / Maxwell Cozzi

  7. Mix well.

    mix the flour mixture in the bowl

    The Spruce / Maxwell Cozzi

  8. Make a well in the center.

    well in the center of the flour mixture in the bowl

    The Spruce / Maxwell Cozzi

  9. Using a dinner knife, stir in enough milk to make a soft, pliable dough. If the dough is too sticky, sprinkle it with a little flour

    dough in a bowl

    The Spruce / Maxwell Cozzi

  10. Turn the mixture on to a floured board.

    dough on a floured surface

    The Spruce / Maxwell Cozzi

  11. Knead very lightly until just smooth.

    knead dough on a floured surface

    The Spruce / Maxwell Cozzi

  12. Then lightly roll out to 3/4-inch/2 centimeters thick.

    dough formed into a circle

    The Spruce / Maxwell Cozzi

  13. Cut rounds with a 2-inch/7.5 centimeters cutter or cut into triangles with a sharp knife.

    dough cut into pieces

    The Spruce / Maxwell Cozzi

  14. In a small bowl, mix together the 2 beaten eggs and 2 tablespoons of milk to create an egg wash.

    egg wash in a bowl

    The Spruce / Maxwell Cozzi

  15. Place on the baking tray and brush with the beaten egg and milk mixture.

    scone dough pieces on a floured surface brushed with egg wash

    The Spruce / Maxwell Cozzi

  16. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.

    baked scones on a baking sheet

    The Spruce / Maxwell Cozzi

  17. Cool on a wire rack before eating. Serve with butter, or lashings of jam and cream. Delicious!

    scones on a wire cooling rack
    The Spruce / Maxwell Cozzi

Recipe Variations

  • Plain Scones: Remove the dried fruit from the recipe.
  • Cheese Scones: Omit the dried fruit and add 1/2 cup/55g grated cheese and 1/2 teaspoon dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 1/2 cup/55g more grated cheese before baking the scones in the oven.