This easy fruit scone recipe is perfect for a quick and simple treat, ideal for breakfast or afternoon tea. With fluffy self-raising flour and sweet sultanas, these scones are made using common ingredients you likely have at home. Serve them warm with creamy clotted cream and fruity jam for an indulgent, classic bite!
Ingredients Needed:
- 350g / 2 ¾ cups self-raising flour, plus extra for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g / 6 tbsp butter, cubed
- 3 tbsp caster sugar
- 175ml / ¾ cup milk
- 1 tsp vanilla extract
- 1 squeeze lemon juice
- 100g / ½ cup sultanas
- 1 beaten egg, for glazing
- Jam and clotted cream, to serve
How To Make Fruit Scones Recipe?
- Preheat the oven: Heat oven to 220°C / 200°C fan / 425°F / 400°F fan / gas
- Mix dry ingredients: In a large bowl, mix the flour, salt, and baking powder. Add the butter and rub in with your fingers until the mixture resembles fine crumbs. Stir in the sugar.
- Warm the milk: In a jug, heat the milk in the microwave for about 30 seconds until warm but not hot. Stir in the vanilla extract and lemon juice, then set aside.
- Make the dough: Create a well in the dry mixture, pour in the milk mixture and sultanas, and quickly combine with a knife. The dough will be quite wet.
- Shape the dough: Dust a work surface with flour, tip out the dough, and sprinkle a little flour over it. Fold the dough over 2-3 times until it’s smoother, then pat into a round about 4cm / 1½ inches deep.
- Cut out scones: Using a 5cm / 2-inch smooth-edged cutter, dip it in flour, and cut out four scones. Gather the remaining dough and cut more scones.
- Glaze and bake: Brush the tops with beaten egg and carefully place the scones on the hot baking tray. Bake for 10 minutes until risen and golden.
- Serve and enjoy: Serve warm or cold, generously topped with jam and clotted cream.
Recipe Tips:
- Use cold butter for the best texture: Cold butter helps create a flaky, crumbly texture in the scones. Avoid softening the butter too much when rubbing it into the flour.
- Don’t overmix the dough: Once you add the milk and sultanas, mix only until just combined. Overmixing will make the scones tough instead of light and fluffy.
- Keep the dough thick when shaping: Pat the dough to about 4cm / 1½ inches deep before cutting. This thickness helps the scones rise and gives them a nice, soft center.
- Dip your cutter in flour before each cut: To get clean edges, dip your cutter in flour before each cut. This prevents the dough from sticking and helps the scones rise evenly.
- Use a hot baking tray for better rise: Place the scones on a preheated baking tray. The heat jump-starts the rise, giving you light, airy scones with a golden bottom.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover scones cool to room temperature. Then, place them in an airtight container and store in the refrigerator for up to 3 days to keep them fresh.
- Freeze: Allow the scones to cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition Facts:
Serving Size: 1 scone (70g)
- Calories: 250
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 350mg
- Potassium: 100mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Fruit Scones Recipe
Description
This easy fruit scone recipe is perfect for a quick and simple treat, ideal for breakfast or afternoon tea. With fluffy self-raising flour and sweet sultanas, these scones are made using common ingredients you likely have at home. Serve them warm with creamy clotted cream and fruity jam for an indulgent, classic bite!
Ingredients
Instructions
- Preheat the oven: Heat oven to 220°C (200°C fan) / 425°F (400°F fan) / gas.
- Prepare the dry ingredients: In a large bowl, mix the flour, salt, and baking powder. Rub in the butter with your fingers until the mixture looks like fine crumbs, then stir in the sugar.
- Warm the milk: In a jug, warm the milk in the microwave (about 30 seconds) until it’s warm but not hot. Stir in the vanilla and lemon juice, and set aside.
- Make the dough: Create a well in the dry mix, pour in the milk mixture and sultanas, and mix quickly with a knife. The dough will be quite wet.
- Shape the dough: Dust a work surface with flour, tip out the dough, and sprinkle a little flour over it. Fold it 2-3 times until smoother, then pat into a round about 4cm (1½ inches) deep.
- Cut the scones: Use a 5cm (2-inch) smooth-edged cutter, dipping it in flour, to cut out four scones. Reshape the remaining dough to cut out more.
- Glaze and bake: Brush the tops with beaten egg and place the scones on the hot baking tray. Bake for 10 minutes or until risen and golden.
- Serve and enjoy: Enjoy warm or cold with generous amounts of jam and clotted cream.
Notes
- Use cold butter for the best texture: Cold butter helps create a flaky, crumbly texture in the scones. Avoid softening the butter too much when rubbing it into the flour.
- Don’t overmix the dough: Once you add the milk and sultanas, mix only until just combined. Overmixing will make the scones tough instead of light and fluffy.
- Keep the dough thick when shaping: Pat the dough to about 4cm / 1½ inches deep before cutting. This thickness helps the scones rise and gives them a nice, soft center.
- Dip your cutter in flour before each cut: To get clean edges, dip your cutter in flour before each cut. This prevents the dough from sticking and helps the scones rise evenly.
- Use a hot baking tray for better rise: Place the scones on a preheated baking tray. The heat jump-starts the rise, giving you light, airy scones with a golden bottom.
Nigella Fruit Scones Recipe