How to Make Perfect Homemade Fruit Scones Every Time

Updated on September 7, 2017
Fruit scones with jam and cream
Fruit scones with jam and cream | Source

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

Ingredients:

  • 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

3.6 stars from 24 ratings of Fruit Scones

Method:

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7 (allowing the oven to preheat for about 10 minutes).
  2. Flour a nonstick baking tray, tipping off any extra flour.
  3. Sift the flour, salt and baking powder into a large bowl.
  4. Rub in the butter to resemble fine breadcrumbs.
  5. Stir in the caster sugar and sultanas.
  6. Add the natural yoghurt and milk.
  7. Mix to a soft dough (don't over work the dough or it will be heavy).
  8. Turn the dough out onto a lightly floured surface and gently knead for a minute or two.
  9. Flatten out the dough.
  10. Using a sharp floured knife cut into six even pieces (or use scone/cookie cutters).
  11. Mould each piece of dough into even circle shapes about 2cm thick.
  12. Brush lightly with the beaten egg.
  13. Place on the nonstick baking tray and bake in the middle of the oven for 12 to 15 mins.
  14. 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).

Homemade fruit scones
Homemade fruit scones | Source
Fresh from the oven
Fresh from the oven | Source

Fresh Cream Is the Best Accompaniment for Scones

To serve:

  • Fresh double cream (to whip)
  • 1 tbsp of fine caster sugar (to sweeten)
  • Raspberry jam (or a favorite preserve to top)

Method:

  1. Whip the double cream together with the caster sugar (don't over whip).
  2. Cut the scone in two halves (while still warm).
  3. Smother with raspberry jam and top with a healthy dollop of the sweetened whipped cream.
  4. Indulge, and enjoy. :)

Hints and Tips

Always:

  • 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.

Questions & Answers

    © 2011 Gabriel Wilson

    Comments

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      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 months ago from Madeira, Portugal

        Well done you. Take credit for yourself you obviously put the effort in and followed the recipe, so many people don't. Thank you for your feed back :)

      • profile image

        Dolena 

        6 months ago

        Fantastic! First time I’ve ever made scones and they were delicious

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        4 years ago from Madeira, Portugal

        Hope you enjoy. I have just taught my sister (a non cook of anything) to make these and she was really impressed. Remember: don't handle the dough too much :)

      • Arachnea profile image

        Tanya Jones 

        4 years ago from Texas USA

        Hmmmm. Yummmie. I think the hints and tips are very helpful. I can't wait to try this.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 years ago from Madeira, Portugal

        Hope you enjoy :)

      • london55 profile image

        london55 

        6 years ago from London

        I been trying to remember how to make them now I know thanks

      • barryrutherford profile image

        Barry Rutherford 

        6 years ago from Queensland Australia

        Nice!

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 years ago from Madeira, Portugal

        Hi jfay, good baking :)

      • jfay2011 profile image

        jfay2011 

        6 years ago

        Tummy. I will have to bookmark this

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 years ago from Madeira, Portugal

        Hey Simone. I must admit they taste pretty amazing too. Hope you enjoy :)

      • Simone Smith profile image

        Simone Haruko Smith 

        6 years ago from San Francisco

        Oooooooohmygoshtheselookamazing. Must. Make. These.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 years ago from Madeira, Portugal

        Tanx KoffeeKlatch Gals. I must say my Sunday mornings wouldn't be the same without hot scones, whipped cream and jam:)

      • KoffeeKlatch Gals profile image

        Susan Hazelton 

        6 years ago from Sunny Florida

        Your scones look delicious. I must try them. Great recipe.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 years ago from Madeira, Portugal

        Happy baking :)

      • profile image

        jenubouka 

        6 years ago

        I sure will! I just have to convert to standard and I am there.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        6 years ago from Madeira, Portugal

        Hi jenubouka. The natural yoghurt does wonders. Hope you give it a try :)

      • profile image

        jenubouka 

        6 years ago

        Great recipe and pics! The hints were very helpful and I loved how they were listed.

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