L.M. Reid is an Irish writer who has published many recipe articles. She has a keen interest in creating delicious recipes and dinner ideas.
Fruit Scones Recipe
In this article, I will show you how to make your own homemade scones in this easy-to-follow recipe. It only takes thirty minutes from the time you take out your ingredients, mix them together, and bake in the oven.
You can learn how to bake these fruit or plain scones by following my step-by-step instructions, which include my own photos and videos too.
- 225grams/8 ounces self raising flour
- 25 grams / 1 ounce of butter
- 1 egg
- 140ml/5fluid ounces milk
- 2 teaspoons of Baking Powder
- Salt, Sugar
The secret to a delicious well risen scone is speed. Do not take too much time mixing the ingredients. You want it well mixed with plenty of air but not too mixed so that the ingredients become heavy.
Step 1: Preparation
- Preheat the oven to Mark 8, 230C or 450 F. This is very important. The scone mix needs to start to bake immediately when it has been put in the oven.
- Whisk the egg in a separate bowl with a fork enough to combine the egg yolk and white together.
- Add some margarine to the baking tin.
Step 2: Mix the Dry Ingredients
- Using a suitable mixing bowl sift the self-raising flour and baking powder into the bowl. Most cooks would not feel the need to use baking powder if using self-raising flour but I find it gives the recipe that added lift.
- Add a pinch of salt and two tablespoons of sugar. Mix together with a spoon.
- Add the sultanas.
- Cut up the butter into squares and quickly rub the butter in to the dry ingredients until you have a crumbly mixture.
Step 3: Add the Wet Ingredients
- Make a hole in the centre of the mixture.
- Add the beaten egg and some milk into the bowl.
- Mix the ingredients together quickly with a wooden spoon. It depends on the consistency of the mixture as to whether you need to add more milk to the scone mixture.
- It should be sticky but easy to pick up with your hands. If it is too dry then you can add a little more milk and mix until it is perfect consistency.
Step 4: Roll the Dough
- Add some flour to your work surface and lift out the scone mixture.
- Add a little flour to the top of the mixture to allow for easy rolling.
- Remove the scone mixture from the bowl and add to floured surface.
- Roll the scone mixture until it is one inch in thickness.
Step 5: Cut Scones and Apply Glaze
- Cut out two-inch rounds of the mixture. This can be done by a special scone cutter or like the photo shows here by using the rim of a clean glass.
- Put the scones on to the baking tray you prepared earlier.
- Brush a small amount of milk to the top of each scone.
This will give the baked scones a nice browned and glazed appearance when cooked.
Step 6: Bake the Scones
- Put the scones in the preheated oven on the top shelf to cook for 20 minutes.
- Remove the cooked scones from the oven and place a damp cloth over the scones for five minutes.
Quick and Easy Scones Recipe
So as you can see from the step by step guide above it really is very easy to make delicious homemade scones in thirty minutes. This recipe has my own variation of ingredients which can be changed to your own requirements if you want. The sugar I add is there to give the scones that extra sweetness.
There are two reasons I add the baking powder to the self raising flour. The first is because it makes the scones rise and taste better. The second reason is because my mother taught me this recipe when I was very young and she always adds the baking powder when she bakes her homemade scones.
Questions & Answers
Question: In the first fluffy fruit scones recipe, it states 'self-raising flour' (which has baking powder and salt already) and 'baking powder' but in the video, Paul Hollywood used bread flour and baking powder. Is the written recipe correct?
Answer: It is correct if you follow this Irish Recipe. We tend to add baking powder with self raising flour even though it does contain some already.
L M Reid (author) from Ireland on February 04, 2020:
Hello Marcus. The instructions say 'Preheat the oven to Mark 8, 230C or 450 F. And 230 C is the same as 450 F so it is correct. It is important that the oven is pre heated to this temperature so when the scone mix is put in the oven it will start to bake straight away. Good luck
Marcus Leslie on February 04, 2020:
Is the oven temperature for fluffy scones LM Reid ( Delishably ) wrong as it says 230c for 20 minutes top shelf of oven.
L M Reid (author) from Ireland on December 09, 2016:
Yes Scones are quick and easy to make and are so tasty
elle444 on February 12, 2016:
Yum! You made me remember how much I like scones! I have my own recipe, but your photos make me want to try yours! Thanks!
L M Reid (author) from Ireland on May 17, 2015:
Hello Nkha, You do not have to heat the tray before you place the scones mixture on it. I always add a very small sprinkling of flour to the tray beforehand though.
Good luck and enjoy the taste of these great scones
nkha letsosa on May 14, 2015:
Do i hve to as well heat the tray before i place My scones?? Wht abt the appling a Little fats on the tray?? Is it recommended as well?? I lov This recipe and i wanna try ot out
L M Reid (author) from Ireland on May 10, 2015:
T. T. delighted you followed the scone recipe and made some - They really do taste great don't they.
Hello Bobbi - Yes Every Country seems to have different names for the Cream. Here in Ireland it is called Double Cream and in England Whipping Cream. Maybe if you ask in the store which cream is the best you may be able to get the right one.
T.T. on April 02, 2015:
Thanks to you, I've made them twice so far. They're delicious!
Bobbi on April 01, 2015:
How do you make the cream for the scones? I had cream and jam in Ireland and it is not like our whipped cream.
L M Reid (author) from Ireland on March 14, 2015:
Yes Scones really are quick and easy to make and taste so nice. Thank you every one for taking the time to leave a comment it is appreciated
MichelleCRobinson on February 24, 2015:
I can almost smell and taste them. Beautiful photos!
Paula from The Midwest, USA on February 18, 2015:
I love scones and don't know why we don't make them more! Thank you for sharing this recipe with us, and especially the tips that go back to when you were young. Sometimes those are the best! Scones with jam and cream would definitely be great to serve with company coming, or for afternoon tea! We should do that kind of thing more.
Mary Norton from Ontario, Canada on February 17, 2015:
Congrats. I love scones once in a while so this recipe with the pictures is really helpful.
C E Clark from North Texas on February 17, 2015:
These look positively scrumptious! What a great photo, and the recipe looks easy too. I note all the other commenters were drawn in by your delicious looking photo too. This is going on my list for the next time I have a cooking streak, which is about 3-4 times a year. I ignore everything thing else and I just cook and cook some more, all new recipes I haven't made before, and this one is definitely going on the list.
Congratulations on HOTD!
Jackie Lynnley from the beautiful south on February 17, 2015:
I am surprised at the extra baking powder too but I would really like to try these. Thanks for sharing!
Thelma Alberts from Germany and Philippines on February 17, 2015:
Yummy! Congrats on the hub of the day award! I would love to try this soon. Thanks for sharing this recipe.
Tami Rogers from Seattle, Washington on February 17, 2015:
YUMMY! I am going out this afternoon to buy all the ingredients. I love scones--great hub, very useful. Voting up!
L M Reid (author) from Ireland on February 17, 2015:
Thank you Susan it was a pleasant surprise.
T.T. They really do taste great and so easy to make.
Stella the fruit does give a wonderful taste and I enjoy the fruit scones best myself too.
Team Shepherd sorry you are on a diet but sure you can lapse for day the scones are worth it.
Thank you all for taking the time to leave a comment it is much appreciated
Natasa Shepherd on February 17, 2015:
Oh you are after my heart! Darn the diet!
stella vadakin from 3460NW 50 St Bell, Fl32619 on February 17, 2015:
Hi, I am going to try to make these. They look so delicious, I could grab one out of the photo. I like anything with fruit. Thanks for such a colorful hub. Stella
T.T. on February 17, 2015:
I'll make them myself. Thanks for sharing!
Susan Zutautas from Ontario, Canada on February 17, 2015:
Came back to congratulate you on a well deserved Hub of the Day!
L M Reid (author) from Ireland on October 15, 2014:
Thanks Raymond, yes the Scones do taste as good as they look
Raymond Philippe from The Netherlands on April 09, 2014:
I stumbled on your Homemade Scones hub. I desperately need to taste one now. Posting pictures of taste food should be forbidden. ;-)
L M Reid (author) from Ireland on March 28, 2014:
Yes scones really are quick and easy to make Robyn and they are delicious with cream and ice cream.
Robyn Lakani on November 19, 2013:
I just love the recipe. I will try out!
L M Reid (author) from Ireland on July 24, 2012:
My mother's recipe for homemade scones is great. All the family use it.
Thanks vespawoolf for taking the time to leave a comment
Vespa Woolf from Peru, South America on June 17, 2012:
It's hard to beat a mother's recipe! BTW, I love your photos.
L M Reid (author) from Ireland on June 17, 2012:
Home made scones with jam and cream is a wonderful treat. Vespawoolf this is my mothers recipe that I use all the time so it will taste different from shop bought and other peoples homemade scones. I am sure you will love them though
Vespa Woolf from Peru, South America on June 17, 2012:
I love scones and have my own recipe, but of course they aren't exactly authentic. I'm going to try yours next time as I'm always looking for something better...thank you!
L M Reid (author) from Ireland on April 13, 2012:
Homemade scones are so much more tastier than shop bought ones. Susan if you like scones then once you have made your own then you will always eat them over those bought in the store.
They freeze very well too so you can make an extra bunch for freezing.
As soon as the scones are cold put them in the freezer and when you fancy some for your lunch you only have to take them out in the morning to defrost.
Susan Zutautas from Ontario, Canada on April 13, 2012:
I've yet to make scones but I do like them and will try your recipe soon.
L M Reid (author) from Ireland on March 04, 2012:
Scones, fresh cream and jam for lunch - heaven. Thanks for taking the time to leave a comment garlic Angel
Christine from Dublin on October 25, 2011:
Love homemade scones, must give it a go. Thanks for all the information, well written..
Garlic Angel :-)
L M Reid (author) from Ireland on October 25, 2011:
Thanks for reading Aus. Sorry about that, I forgot to add that detail to the recipe. The amount of baking powder is 2 teaspoons. I have added this above
From Aus on October 25, 2011:
I can not find how much baking powder to add. Did I miss something?
L M Reid (author) from Ireland on October 05, 2011:
thank you every one for reading the article and your comments.
Yes wildelderberryone I agree with you about the self raising flour but with this recipe my mother always told me to add some baking powder too. She says it makes them taste lighter. Got to do what my mother tells me lol.
wildelderberryone on October 05, 2011:
Vishaaa ... No Self rising flour already has the leavening [baking powder] in it so you don't have to add it.
Nell Rose from England on May 31, 2011:
Hi, this was fantastic! what a great hub, the pictures were perfect explaining everything in detail then being able to see each stage, bookmarked! lol
atomflame from South Africa on May 11, 2011:
Mmmmm. I must try that recipe out. Yum.
Vishaaa from Somewhere on this earth.. on May 10, 2011:
They look so yummy. Thanks for sharing. But I'm not quite sure what you meant by self raising flour. Is it all purpose flour?
philipandrews188 on May 10, 2011:
Wow, Thanks for sharing.
john gray on May 05, 2011:
I was on a diet before i read your hum argh.......
stop making it hard for me to lose weight
good and mouth watering hub keep it up m8 cheers
Guanta on May 04, 2011:
Hi, these look absolutely lovely. Can't want to try this recipe out. Thanks very much. Your photos made them even more apealing.
L M Reid (author) from Ireland on April 20, 2011:
Thank you for reading and your comments.
Gordon Hamilton: I used to have a great time as a kid watching and helping my mother cook. I thought I was playing but of course I learnt how to cook so many homemade recipes.
And like you say the memories of those days are precious and always with me too. My mother is 78 years old now and still bakes her fresh scones when she has visitors.
Simone Smith: Sorry Simone for making you so hungry lol.
Simone Haruko Smith from San Francisco on April 20, 2011:
Darnit, viking305! Your recipe Hubs always make me so HUNGRY!!!!! GRRRRRR!!!
Excellent guide though. Now please excuse me while I find something to stuff into my mouth. Too bad it won't be so delicious as those scones.
Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on April 20, 2011:
Your Hub is fabulous. I love your photos and your instructions. It also brings back warm memories of childhood for me, which haven't surfaced in a number of years, when my Mother and both my Grandmothers used to make homemade scones. I can almost smell them cooking, reading your Hub! :) Thanks for the memories and the information.