
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
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Line a baking tray with parchment paper.
- 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.
- Add the sugar and fruit: Stir in the caster sugar and the raisins or sultanas.
- 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).
- 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.
- 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.
- Cool & serve: Transfer to a wire rack to cool slightly before serving warm with clotted cream and jam.