How to Make Perfect Homemade Fruit Scones Every Time
Homemade Fruit Scones Recipe
There is nothing better on a Sunday morning than hot fruit scones straight from the oven smothered in fresh whipped cream with a bit of raspberry jam to compliment your first morning coffee and prepare you for the day ahead. Read on for a foolproof recipe with a few tips to ensure that you get perfectly baked scones every morning.
Makes 6 Scones
- 170g self raising flour
- 1 tbsp baking powder
- Pinch of salt
- 50g butter, straight from the fridge cut into small cubes
- 1 tbsp caster sugar
- 1 large handful of sultanas
- 60ml of milk
- 1/2 (125ml) pot of natural yoghurt
- 1 beaten egg (well-beaten)
Bake And Rate This Recipe
- Preheat the oven to 220°C/Fan 200°C/Gas 7 (allowing the oven to preheat for about 10 minutes).
- Flour a nonstick baking tray, tipping off any extra flour.
- Sift the flour, salt and baking powder into a large bowl.
- Rub in the butter to resemble fine breadcrumbs.
- Stir in the caster sugar and sultanas.
- Add the natural yoghurt and milk.
- Mix to a soft dough (don't over work the dough or it will be heavy).
- Turn the dough out onto a lightly floured surface and gently knead for a minute or two.
- Flatten out the dough.
- Using a sharp floured knife cut into six even pieces (or use scone/cookie cutters).
- Mould each piece of dough into even circle shapes about 2cm thick.
- Brush lightly with the beaten egg.
- Place on the nonstick baking tray and bake in the middle of the oven for 12 to 15 mins.
- Remove from the oven (the scones should be a light golden colour) and leave to cool on a wire rack (unless of course like me you love warm fruit scones straight from the oven).
Fresh Cream Is the Best Accompaniment for Scones
- Fresh double cream (to whip)
- 1 tbsp of fine caster sugar (to sweeten)
- Raspberry jam (or a favorite preserve to top)
- Whip the double cream together with the caster sugar (don't over whip).
- Cut the scone in two halves (while still warm).
- Smother with raspberry jam and top with a healthy dollop of the sweetened whipped cream.
- Indulge, and enjoy. :)
Hints and Tips
- Preheat your oven to the exact temperature given.
- Flour your baking tray rather than grease it; greasing can cause the bottom of the scone to become too brown and too hard.
- Always sift the flour to get rid of any lumps.
- Always use butter (never margarine) straight from the fridge.
- Use natural yoghurt; the yoghurt adds a soft creamy texture making the scones lovely and light.
- Knead lightly; too much kneading will make the scones too dense.
- Brush with well beaten egg; if the egg is not well beaten the scones will have a dappled. grainy colour rather than an even light golden brown colour.
- Bake your scones in the middle of the oven; this ensures even cooking.
- Allow the scones to cool slightly as they are still baking through.
- Bake your scones for no more than 15 minutes; or the result will be dry, hard scones.
- Ensure scones are completely cool before storing in a clean airtight container for up to two days; otherwise they will sweat.
© 2011 Gabriel Wilson