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Home Baking


Ingredients (makes 10)

260g / 8oz self-raising flour
50g / 1.75 oz butter cubed (room temperature)
1 tbsp caster sugar
Pinch of salt
100ml / 3.5 fl oz milk
1 large beaten egg
100g / 3.5 oz dried fruit / Sultanas or glace cherries
Extra flour for dusting the scones & little
extra milk for soaking the dried fruit


Preparation Time 15min

Cooking Time12-15 minutes

Oven Temperature 220c / 425F / Gas mark 7


Yummy fruit scones! These are quick and easy to make and nice for afternoon tea serve with fruit jam, cream and butter.


Red Noses

Preparation method

Pre- heat your oven to 220c /425F /Gas mark 7
Place dried fruit into a mug and add some milk, this will soften the fruit and make the final fruit scone result a little better. (Not required if you are using glace cherries).

Sift the flour into a bowl

Rub in the butter into the flour using your fingertips until the mixture looks like bread crumbs

Add the sugar and salt

Add the beaten egg, milk and mix in

Add the pre-soaked fruit and mix into the dough mixture. Do not over work the dough mixture, just form together and use.

Remove from the bowl and roll the dough out to a 2cm / ¾ inch depth.

Use a 5cm / 2-inch round pastry cutter to cut out the scones (Tip do not twist / turn the cutter to remove as this can hinder the baking rise of the scone)

Place some grease proof paper / baking parchment onto a baking tray and place the scones on top.

Dust the scones with a little extra flour and bake for 12-15 minutes until the scones have risen and look a golden colour.

The scones are best served with clotted cream / butter and jam

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