Classic Fruit Scone Recipe

Classic Fruit Scone Recipe

A timeless treat, these classic fruit scones are light, buttery, and packed with juicy raisins or sultanas.

Perfect for a Mother’s Day afternoon tea! Serve them warm with clotted cream and jam for a truly special treat.


 

Prep Time: 15 minutes

Baking Time: 12–15 minutes

Servings: 8 scones

 

Dexam Baking Essentials

 

Ingredients

  • 225g self-raising flour
  • 50g unsalted butter, chilled and diced
  • 25g caster sugar
  • 50g raisins or sultanas
  • 1 egg
  • 120ml milk, plus extra for glazing
  • 1 tsp baking powder
  • A pinch of salt

 

Method

  1. Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Line a baking tray with parchment paper.
  2. Mix the dry ingredients: In a large bowl, sift the flour, baking powder, and salt. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add the sugar and fruit: Stir in the caster sugar and the raisins or sultanas.
  4. Form the dough: In a separate bowl, beat the egg with the milk. Gradually add this to the flour mixture, stirring with a knife until a soft dough forms (you may not need all the liquid).
  5. Shape the scones: Lightly flour a surface and gently knead the dough a few times. Roll it out to about 2cm (¾ inch) thick and cut out rounds using a 5cm (2-inch) cutter.
  6. Bake: Place the scones on the baking tray, brush the tops with a little milk, and bake for 12–15 minutes until risen and golden brown.
  7. Cool & serve: Transfer to a wire rack to cool slightly before serving warm with clotted cream and jam.

 

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