Easy Fruit Scone Recipe | Perfect Brunch Treat!

Looking for a delicious treat to enjoy with your afternoon tea or brunch? Look no further than this easy fruit scone recipe! These homemade scones are not only a delightful tea time treat, but they are also incredibly easy to make. With just a few simple ingredients, you can whip up a batch of these delicious scones in no time.

Whether you’re an experienced baker or just starting out, this recipe is perfect for you. It’s one of those easy baking recipes that will impress your friends and family without requiring too much effort. So, if you’re craving a tasty and satisfying snack, let’s dive into how to make these mouth-watering fruit scones.

To create these homemade scones, you’ll need self-raising flour, salt, baking powder, butter, caster sugar, milk, vanilla extract, lemon juice, and sultanas. The combination of these simple ingredients results in a soft and fluffy texture with bursts of sweetness from the sultanas.

Once you’ve gathered all the ingredients, it’s time to get baking! Mix the dry ingredients together, rub in the butter until the mixture resembles fine crumbs, then add the wet ingredients and sultanas. Quick and easy, right?

Next, shape the dough and cut out scones using a cutter. Brush the tops with beaten egg for that golden glaze, then pop them in the oven. In just 10 minutes, you’ll have beautifully risen and golden scones ready to devour.

Now comes the best part – serving and enjoying these delectable scones. Whether you prefer them warm or cold, make sure to slather them with your favorite jam and clotted cream. It’s the perfect combination that will make your taste buds dance with joy.

So, next time you’re in the mood for a delightful tea time treat or a cosy brunch, give this easy fruit scone recipe a try. You won’t be disappointed!

Fruit Scone Ingredients

To make these traditional fruit scones, you will need:

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (60g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk (or buttermilk)
• 1 large egg
• 1 cup (150g) mixed dried fruit (such as raisins, currants, or cranberries)
• Optional: 1 teaspoon vanilla extract or zest of 1 lemon/orange for added flavor
• Optional: Additional flour for dusting
• For glazing: Milk or egg wash (1 egg beaten with 1 tablespoon of milk)

Fruit Scone Instruction

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.

3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

4. Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract (if using). Pour this mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix.

5. Fold in Dried Fruit: Gently fold in the mixed dried fruit until evenly distributed throughout the dough.

6. Shape the Scones: Lightly flour your work surface and turn the dough out onto it. Pat the dough into a circle about 1 inch thick. You can also roll the dough out if you prefer. Cut the circle into wedges (like a pizza) or use a round cutter for individual scones.

7. Transfer to Baking Sheet: Place the scones on the prepared baking sheet, leaving some space between each one. If desired, brush the tops with milk or egg wash for a golden finish.

8. Bake: Bake in the preheated oven for about 15-20 minutes, or until the scones are golden brown on top and cooked through.

9. Cool and Serve: Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature, and enjoy with butter, jam, or clotted cream!

Tips for Perfect Fruit Scone Recipe

To ensure your fruit scones turn out perfectly every time, follow these tips:

1. Use smooth-edged cutters for clean cuts and better rising.
2. Heat the milk gently to warm it, but not too hot.
3. Fold the dough over a few times to make it smoother, but avoid overworking it.
4. When adding dried fruit, make sure to incorporate it evenly throughout the dough.
5. Brush the tops of the scones with beaten egg to give them a beautiful golden glaze.

“Using smooth-edged cutters will help give your fruit scones a beautiful appearance, with neat edges and a better rise. Be careful not to overheat the milk, as it can affect the texture of the scones. Folding the dough a few times will help create a smoother texture, while ensuring the dried fruit is evenly distributed will result in a burst of sweetness in every bite. Finally, don’t forget to brush the tops of the scones with beaten egg for that perfect golden finish!”

For an extra special touch, serve the scones with your favourite jam and clotted cream. The combination of sweet fruitiness and creamy indulgence is simply irresistible.

You can also experiment with different variations of this recipe by adding different fruits or flavorings like lemon or orange zest. Let your creativity shine and enjoy the endless possibilities!

Now that you have all the tips you need, it’s time to make the best fruit scones you’ve ever tasted.

Delicious Variations to Try:

• Add fresh blueberries or raspberries for bursts of juicy goodness.
• Infuse the dough with a hint of citrus by adding lemon or orange zest.
• For a touch of indulgence, sprinkle some chocolate chips into the dough.

The beauty of fruit scones lies in their versatility. Feel free to explore different combinations and flavors to find your personal favourite. With every bite, you’ll experience a delightful explosion of taste and texture.

Now, armed with these valuable tips and tantalizing variations, you’re ready to create the most memorable fruit scones. Enjoy the baking process and savor every mouthwatering moment.

Serving and Storage

These delicious fruit scones are best enjoyed on the day they are baked. Serve them just warm or cold, generously topped with jam and clotted cream. If you have any leftovers, you can store them in an airtight container for 2-3 days.

To refresh them, you can put the scones in a low oven (about 160C/140C fan/gas 3) for a few minutes. If you want to freeze the scones, do so once they are cool and defrost them before reheating in a low oven.

Tips for Serving and Storing Fruit Scones:

• Serve the scones warm or cold, depending on your preference.
• Generously top the scones with your favorite jam and clotted cream.
• To store any leftovers, place them in an airtight container for 2-3 days.
• To refresh leftover scones, warm them in a low oven for a few minutes.
• If you want to freeze the scones, cool them completely before placing them in the freezer.
• Defrost the frozen scones before reheating them in a low oven.

Why Serving and Storage Matters?

Properly serving and storing your fruit scones ensures that you can enjoy their delicious flavor and texture even after they have been baked. Serving them with jam and clotted cream enhances their taste, creating a delightful combination of sweetness and creaminess.

Storing the scones properly in an airtight container helps to maintain their freshness and extend their shelf life. Refreshing any leftovers in a low oven brings back their warmth and flakiness, making them enjoyable once again.

Freezing the scones allows you to save them for a later time, providing a quick and convenient treat whenever you desire. By following these tips, you can fully experience the deliciousness of fruit scones and savor them at their best.

Famous Chef’s variations

Mary Berry Fruit Scones

Instructions:

• Preheat Oven: Preheat your oven to 220°C (200°C fan) or gas mark 7. Line a baking tray with parchment paper.
• Mix Dry Ingredients: In a large bowl, sift together 450g of self-raising flour, a pinch of salt, and 2 teaspoons of baking powder.
• Add Butter: Rub in 100g of cold, diced butter until the mixture resembles fine breadcrumbs.
• Add Sugar and Fruit: Stir in 50g of caster sugar and 100g of sultanas or raisins.
• Combine Wet Ingredients: In a separate jug, beat 2 eggs and top up with milk to make 250ml of liquid.
• Form Dough: Gradually add the egg and milk mixture to the dry ingredients, mixing until you have a soft, slightly sticky dough.
• Knead and Shape: Turn the dough onto a floured surface and knead lightly. Roll out to a thickness of about 2cm.
• Cut Scones: Use a 5cm round cutter to cut out scones and place them on the prepared baking tray.
• Glaze: Brush the tops with a little milk or beaten egg for a golden finish.
• Bake: Bake for 12-15 minutes until well-risen and golden brown.
• Cool and Serve: Allow to cool slightly on a wire rack. Serve warm with clotted cream and jam.

Difference: Mary Berry’s recipe includes a higher proportion of eggs and uses self-raising flour with added baking powder for extra lift, resulting in lighter, fluffier scones.

Paul Hollywood Fruit Scones

Instructions:

• Preheat Oven: Preheat your oven to 220°C (200°C fan) or gas mark 7. Line a baking tray with parchment paper.
• Prepare Dry Ingredients: In a mixing bowl, combine 500g of strong white bread flour, 80g of softened butter, 80g of caster sugar, and a pinch of salt.
• Add Raising Agents: Mix in 30g of baking powder thoroughly.
• Add Fruit: Stir in 150g of mixed dried fruit.
• Add Liquid: Make a well in the center and add 2 eggs beaten with 225ml of whole milk.
• Form Dough: Mix quickly to form a soft dough; do not overwork.
• Shape and Cut: Turn onto a floured surface, gently press to a thickness of 3-4cm, and cut out scones using a fluted cutter.
• Rest: Place scones on the baking tray and let them rest for a few minutes.
• Glaze: Brush the tops with beaten egg for shine.
• Bake: Bake for 15 minutes until risen and golden.
• Cool and Serve: Cool on a wire rack and serve with butter or jam.

Difference: Paul Hollywood’s recipe uses strong bread flour and a larger amount of baking powder, which gives the scones a robust structure and a higher rise. Resting the scones before baking also contributes to their light texture.

James Martin Fruit Scones

Instructions:

• Preheat Oven: Heat the oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with parchment paper.
• Mix Dry Ingredients: In a bowl, sift together 450g of self-raising flour and a pinch of salt.
• Add Butter: Rub in 120g of cold, diced butter until the mixture resembles breadcrumbs.
• Add Sugar and Fruit: Stir in 85g of caster sugar and 100g of currants.
• Add Wet Ingredients: Mix in 2 beaten eggs and enough milk to form a soft dough.
• Knead and Shape: Turn the dough onto a floured surface and knead lightly. Roll out to about 2.5cm thick.
• Cut Scones: Use a round cutter to cut out scones and place them on the prepared tray.
• Glaze: Brush the tops with milk or egg wash.
• Bake: Bake for 12-15 minutes until golden and well-risen.
• Cool and Serve: Allow to cool slightly before serving with clotted cream and jam.

Difference: James Martin’s recipe includes a higher butter content for a richer flavor and uses currants specifically, giving the scones a traditional taste.

Delia Smith Fruit Scones

Instructions:

• Preheat Oven: Preheat the oven to 220°C (200°C fan) or gas mark 7. Prepare a baking tray with parchment paper.
• Combine Dry Ingredients: Sift 225g of self-raising flour with a pinch of salt into a mixing bowl.
• Add Butter: Rub in 40g of cold butter until the mixture resembles fine breadcrumbs.
• Stir in Sugar and Fruit: Add 25g of caster sugar and 75g of mixed dried fruit.
• Add Milk: Gradually mix in about 150ml of milk to form a soft dough.
• Shape Dough: Turn onto a floured surface and roll out to 2cm thickness.
• Cut Out Scones: Cut into rounds using a 5cm cutter and place on the baking tray.
• Glaze: Brush the tops with milk for a shiny finish.
• Bake: Bake for 10-12 minutes until the scones are risen and golden.
• Cool and Serve: Cool on a wire rack and serve warm with butter or preserves.

Difference: Delia Smith’s recipe is straightforward and uses less sugar and butter, resulting in a lighter scone that allows the flavor of the dried fruit to stand out.

Jamie Oliver Fruit Scones

Instructions:

• Preheat Oven: Set your oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with parchment paper.
• Mix Dry Ingredients: In a bowl, combine 500g of self-raising flour, 2 teaspoons of baking powder, and a pinch of salt.
• Add Butter: Rub in 110g of cold, diced butter until it resembles breadcrumbs.
• Add Sugar and Fruit: Stir in 75g of golden caster sugar and 100g of dried cranberries or sultanas.
• Add Wet Ingredients: Beat 2 eggs and add them to the mixture with 4 tablespoons of milk, mixing to form a soft dough.
• Add Zest (Optional): For extra flavor, grate in the zest of 1 orange.
• Shape and Cut: On a floured surface, roll out the dough to about 3cm thick and cut out scones.
• Glaze: Brush the tops with beaten egg for color.
• Bake: Bake for 12-15 minutes until well-risen and golden brown.
• Cool and Serve: Let cool slightly before serving with jam and cream.

Difference: Jamie Oliver’s recipe often includes citrus zest for a fresh twist and uses golden caster sugar for a subtle caramel flavor. The option of using dried cranberries adds a tangy sweetness.

The Charm of British Baking

Fruit scones are a beloved treat in British baking traditions. They are often enjoyed for afternoon tea or as a part of a traditional English breakfast.

These homemade fruit scones capture the essence of British baking with their light and flaky texture, sweet sultanas, and delicious flavor.

Serve them with a dollop of clotted cream and your favorite jam for a truly authentic experience. Whether you are hosting a tea party or simply want to indulge in a delightful treat, these fruit scones are perfect for any occasion.

Conclusion

In conclusion, this easy sultana scones recipe is the perfect way to embrace British baking traditions and indulge in delicious fruit scones with jam.

These homemade scones with their buttery, flaky texture and bursts of sweet sultanas are a true delight for any time of day. Whether you enjoy them warm or cold, topped with jam and clotted cream or simply with butter, these fruit scones are a classic and timeless treat.

With just a few simple ingredients and easy preparation, you can recreate the charm of British baking traditions in your own kitchen.

The light and fluffy texture of the scones combined with the rich flavors of the sultanas capture the essence of a traditional tea time. So gather your ingredients, preheat your oven, and take a moment to enjoy the delightful aroma and taste of these delicious fruit scones.

Whether you are hosting a special occasion or simply treating yourself to a moment of indulgence, these fruit scones are the perfect choice.

So why not immerse yourself in the heritage of British baking traditions and create these mouthwatering fruit scones for your next afternoon tea or brunch gathering? Your friends and family will be delighted by this classic and irresistible treat.

Fruit Scone Recipe

Freya

This easy sultana scones recipe is the perfect way to embrace British baking traditions and indulge in delicious fruit scones with jam.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 2 cups 250g all-purpose flour
• 1/4 cup 50g granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup 60g unsalted butter, cold and cubed
• 1/2 cup 120ml milk (or buttermilk)
• 1 large egg
• 1 cup 150g mixed dried fruit (such as raisins, currants, or cranberries)

Instructions

 

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.
• Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
• In a separate bowl, whisk together the milk, egg, and vanilla extract (if using). Pour this mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix.
• Gently fold in the mixed dried fruit until evenly distributed throughout the dough.
• Lightly flour your work surface and turn the dough out onto it. Pat the dough into a circle about 1 inch thick. You can also roll the dough out if you prefer. Cut the circle into wedges (like a pizza) or use a round cutter for individual scones.
• Place the scones on the prepared baking sheet, leaving some space between each one. If desired, brush the tops with milk or egg wash for a golden finish.
• Bake in the preheated oven for about 15-20 minutes, or until the scones are golden brown on top and cooked through.
• Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature, and enjoy with butter, jam, or clotted cream!

Keyword fruit scones