Easy Fruit Scones Recipe For The Perfect Afternoon Treat


Traditional scones are made without the fruit but I prefer the texture and juiciness of the added dried fruit pieces. You can also make cheese scones if you like savoury snacks, but for me, it’s all about the special treat of serving fruit scones with clotted cream and jam or fresh fruit.


These scones can be frozen before or after baking to so you have plenty in store for unexpected guests.

Makes 9 x 5cm Fruit Scones

Pre-heat your oven to 200 degrees centigrade (180 fan), Gas Mark 6.

Scone Recipe Ingredients:

  • 225g Self- Raising Flour
  • 40g Caster Sugar
  • 40g Soft Unsalted Butter
  • 100g Sultanas or Raisins
  • Large Pinch of Table Salt
  • 150ml Milk
  • 1 Whisked Egg (Optional)
  • Clotted cream, Jam, Fresh Strawberries to serve (Optional)

How to Make Scones

  • Sift the flour and salt into a cool bowl
  • Add the caster sugar and mix
  • Drop in the butter and using your finger tips, brake it up into tiny pieces whilst mixing with the flour. Do this from a height allowing it to drop back into the bowl generating an airy and light crumbly mix. You can use a food processor for this, but doing it by hand gives you more control.

baking scones by aerating the flour
Making scones lighter by aerating the flour

  • Do not rub the butter into the flour, let it break up naturally.
  • Mix in the dried fruit
  • Pour in the milk, just enough to bring the crumbs together, too much and the dough becomes too sticky
  • Tip out onto a dry surface and knead gently to bring everything together. Do not overwork the dough

kneading scone dough
Gently knead the dough into shape being careful not to overwork it.

  • Using a small cutter (5cm) cut into scone shapes and place onto a baking tray
  • Place in the oven and bake for about 15 minutes
  • If you prefer a darker top, wash with egg wash before baking.
  • Once baked place the scones onto a wire rack to cool

How To Store Your Scones After Baking

Storing scones cannot be easier. Simply place them in an airtight container where they will last for possibly 2 days. Alternatively, freeze them before or after baking wrapped in a double layer of foil. When you need them just take them out of the freezer and leave for an hour before baking or serving.

How To Serve Your Fruit Scones

Split in two and spread with jam and clotted cream. Or butter and jam. Or even tastier clotted cream with freshly sliced strawberries and lightly dusted with icing sugar.

Very impressive and very tasty!

Why Are Scones So Perfect?

I recently attended a short morning course at Exeter Cookery School where we discussed the various ways to make scones, using different mixing methods and ingredients, but we agreed these will always come out light and crumbly with a slightly crunchy top, making them perfect for afternoon tea.