Fruit Scone

Fruit Scone

We love a fruity scone at any time of the year but in summer they have a right of passage in our kitchen. Serve with cream and jam for the perfect elevenses.

Makes 12

100g cold butter – diced

360g SF flour – sifted

pinch of salt

60g caster sugar

2 medium eggs – beaten

80ml whole milk

1 heaped tsp baking powder

80g raisins


Rub the butter into half the flour and salt to form a crumb texture using a large bowl. Add the remaining ingredients and bring together to form a dough.

This is best achieved by using your hand in a firm claw shape and move it in a circular motion.

Keep moving your hand in the same direction until the dough is formed. This will avoid over working of the dough.

Roll to a 3cm thickness (about the width of two fingers).

Cut into 5cm rounds or squares (about the width of 5 fingers).

Place onto a lined baking sheet. Glaze with a beaten egg

Bake in a hot oven at 200C for 15mins.


Fill with jam and clotted cream.