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
- 170 grams self-raising flour
- 1 tablespoon baking powder
- Pinch of salt
- 50 grams butter, straight from the fridge, cut into small cubes
- 1 tablespoon caster sugar
- 1 large handful of sultanas
- 60 millilitres of milk
- 1/2 (125 millilitres) pot of natural yoghurt
- 1 beaten egg (well-beaten)
- 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 overwork 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 2 centimetres 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, like me, you love warm fruit scones straight from the oven).
Bake and Rate This Recipe
Fresh Cream Is the Best Accompaniment for Scones
To serve these scones with fresh cream:
- Fresh double cream (to whip)
- 1 tablespoon 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