Fruit Scones


250g Self Raising Flour

1/2 tsp Baking Powder

50g Caster Sugar

100g Cold Butter

70g Raisins

1 Large Egg

70ml Milk

To Serve

Clotted cream



  1. Preheat the oven to 200˚C, line a baking tray with greaseproof paper.

  2. Sift the flour and baking powder into a bowl then add the sugar. Add the butter and rub into the mixture with your fingers until the consistency turns to breadcrumbs. Add the raisins.

  3. Beat the egg in a separate bowl.

  4. Make a well in the middle of the mixture, add the beaten egg and the milk. Mix with a fork to combine to form a dough.

  5. Turn the dough out on a floured surface and roll to about 3cm thick. Cut out your scones with a cup or a flutted cutter if you have one and transfer to the baking tray.

  6. Brush the tops of the scones with a little milk and bake for 12mins.

  7. Allow to cool on a wire rack, once cooled serve with jam and cream.

Tip: To keep the scones light and airy try to avoid over working the dough when rubbing in the butter and rolling out on the floured surface

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Fruit Scones
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