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Fruit Scones

by 925dn Posted on
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  • Delicious, Light, and Buttery Fruit Scones that are perfect for Afternoon Tea – Serve with Jam & Clotted Cream for a Classic Treat!

PREPARATION TIME

  • Prep Time: 20 minutes 
  • Cook Time: 10 minutes 
  • Cooling Time: 30 minutes 
  • Total Time: 1 hour

Ingredients

  • 100 g unsalted butter (cubed)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 350 g self raising flour (plus extra for dusting)
  • 50 g caster sugar
  • 1 tsp lemon juice
  • 190 ml whole milk
  • 1 tsp vanilla bean extract
  • 125 g sultanas
  • 1 medium egg (beaten, to glaze)

Instructions

  • Heat the oven to 220ºC/200ºC Fan/430F and place a lined baking tray in the oven to preheat.
  • Tip the self raising flour, sea salt, baking powder and cubed unsalted butter into a food processor and pulse until it resembles bread crumbs.
  • Pour the mixture into a bowl and stir in the caster sugar. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed.
  • Then add the lemon juice to the dry mixture!
  • Heat the whole milk in the microwave or on the hob so its warm but not hot. (Microwave will take about 30 seconds – you don’t want it too hot!)
  • Add the vanilla bean extract to the whole milk and mix.
  • Make a well in the dry mixture and add the liquid. Stir with a spatula as it will be very wet at first – but it’ll soon dry out as the liquid is incorporated.
  • Fold/knead through the sultanas until even.
  • Dust your work surface with some flour and tip the dough onto it.
  • Fold the dough over a few times so it is smooth, but don’t over work it!
  • Roll the dough out until it is about 4cm thick.
  • Dip a 5cm round cutter into the spare flour and cut out the scones – you will probably get four out of the first go! Repeat this again till you finish up all the dough!
  • Take the tray out of the oven carefully and place the scones onto it.
  • Brush the tops with the beaten egg so it’s glazed.
  • Bake in the oven for 10 minutes.
  • Leave to cool slightly when baked, and enjoy!

Notes

  • You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix then!
  • I often find these are delicious when still warm as it makes them lighter and fluffier – however they do last in an airtight container for 2-3 days, or freeze for up to 3 months! You can reheat them in the microwave or oven!
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