Fruit Scones
The perfect homemade Fruit Scones. Well risen, rich in flavour, and packed full of sultanas.
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INGREDIENTS
- 450 g Self-raising Flour (see Self-raising Flour note below)
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Caster Sugar
- 50 g Block Margarine or Butter (cold; cubed)
- 100 g Sultanas
- 200 ml Milk (dairy, soya, coconut...)
- 100 ml Yoghurt
- 1 Free-range Egg (beaten; for glazing)
EQUIPMENT
INSTRUCTIONS
- Pre-heat your oven to 220°c (200°c for fan assisted oven or Gas Mark 7). Grease two baking sheets with a little excess butter/margarine and set aside.
- Sift the flour, salt and baking powder a large bowl, holding the sift up to allow some air into them. Gently stir in the sugar.
- Using the tips of your fingers, rub in the butter/margarine to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
- Stir in the sultanas and create a well in the middle.
- Whisk the milk and sour cream/yoghurt together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2cm thickness.
- Using a round cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some beaten egg.
- Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit.
- Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.
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IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Self-raising Flour:
Don’t have self-raising flour? For this recipe, simply whisk together 450g (3⅓ cups) plain flour and 6 teaspoons baking powder instead (or 8 teaspoons of baking powder in total once you include the additional 2 teaspoons the recipe also calls for). If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Substitutions:
- Milk: Any milk will work in this recipe. Dairy-free milks such as soya, oat, or almond milk can be used with good results.
- Yoghurt: As with milk, you can easily swap to a dairy-free yoghurt. Alternatively, you can use sour cream or crème fraîche if you prefer.
Storage:
Scones are best enjoyed fresh on the day they are baked. Store leftover scones in an airtight container at room temperature for up to 2 days. Warming them again can help bring them back to life if they’ve started to go a little stale.Freezing:
Scones freeze well. Allow them to cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Defrost at room temperature and warm briefly in the oven before serving.Tried this recipe?
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