Recipe

Fruit Scone Delight

Scrumptious British Fruit Scones

4.6 out of 5

Indulge in the delightful flavors of British cuisine with these Fruit Scones. This classic recipe combines the richness of butter, the sweetness of dried fruits, and the fluffiness of scones, resulting in a perfect treat for breakfast or afternoon tea.

Dessert› Fruit Scone

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

15 minutes

Cooking time

12-15 minutes

Total time

27-30 minutes

Yields

12 scones

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free (if using lactose-free milk and butter substitute)

Allergens

Wheat (gluten), Milk, Egg

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Low-carb

Ingredients

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1 tablespoon baking powder 1 tablespoon baking powder
1/2 teaspoon salt 1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
1/2 cup (75g) mixed dried fruits (raisins, currants, sultanas) 1/2 cup (75g) mixed dried fruits (raisins, currants, sultanas)
2/3 cup (160ml) milk 2/3 cup (160ml) milk
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
Extra flour, for dusting Extra flour, for dusting

Nutrition

Calories (kcal / KJ): 220 kcal / 920 KJ
Fat: 10g (6g saturated)
Carbohydrates: 29g (12g sugars)
Protein: 4g
Fiber: 1g
Salt: 0.4g

Preparation

1.
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3.
Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
4.
Stir in the mixed dried fruits.
5.
In a separate bowl, mix together the milk and vanilla extract. Gradually pour the milk mixture into the dry ingredients, stirring until just combined.
6.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.
7.
Roll out the dough to a thickness of about 2.5 cm (1 inch). Use a round cookie cutter to cut out scones and place them onto the prepared baking sheet.
8.
Brush the tops of the scones with the beaten egg wash.
9.
Bake for 12-15 minutes or until the scones are golden brown.
10.
Remove from the oven and let them cool on a wire rack for a few minutes.
11.
Serve warm with clotted cream, strawberry jam, and a cup of tea.

Treat your ingredients with care...

Dried fruits — Soak the dried fruits in warm water for 10 minutes before adding them to the dough. This will help them plump up and prevent them from drying out during baking.

Tips & Tricks

For extra fluffiness, make sure your butter is cold and cubed before incorporating it into the dough.
Handle the dough gently to avoid overworking it, as this can result in dense scones.
Serve the scones warm for the best texture and flavor.
Experiment with different dried fruits or add a sprinkle of cinnamon or nutmeg for additional flavor variations.
If you don't have clotted cream, whipped cream or butter can be used as a delicious alternative.

Serving advice

Serve the Fruit Scones warm, split in half, and generously spread with clotted cream and strawberry jam. Enjoy them alongside a pot of freshly brewed tea for a traditional British experience.

Presentation advice

Arrange the Fruit Scones on a tiered cake stand or a decorative plate. Dust them with powdered sugar for an elegant touch. Serve them with a side of fresh berries or a sprig of mint for a pop of color.