5 ways with fruity scones

BBC Good Food is ready for summer with these 5 fruity twists on the classic scone recipe. Discover our simple, seasonal additions to your basic scone dough

5 ways with fruity scones

They are everyone's favourite classic English snack, perfect for enjoying with a cup on tea and lashings of butter. Make the most of summer's seasonal bounty and bake a batch of our fruity, fluffy scones. 

Start off with our classic scone recipe, then try one of five fruity additions for something a little special. If you want to try more than one, split your dough into 2-3 equal portions and add the ingredients you just can't resist!
 

Blackberry and apple 

Blackberry and apple

Frozen fruit works well in these hedgerow-inspired scones, as it keeps the dough cool and stops the fruit disintegrating into a mushy mess. Add around 2-3 handfuls of frozen blackberries and 2 peeled and finely chopped, medium-sized apples (cooking or eating) to your dough once the wet and dry ingredients have been combined. 

If you're in the mood for experimenting with your bunch of blackberries, try adding a splash of elderflower cordial to your mix. 
 

Apricot and pecan

These storecupboard scones are perfect for whipping up as an afternoon treat. If you have a bag of dried apricots and a bag of pecans, you're ready to go! 

Add 2-3 handfuls of finely chopped apricots and 2 handfuls of roughly chopped pecans into your dough once the wet and dry ingredients are combined. 
 

Raspberry and white chocolate

A real treat for anyone with a sweet tooth. The slight sharpness of the berries pairs perfectly with chunks of slightly melted white chocolate. Perfect for a decadent afternoon tea!

Just add 1-2 handfuls of frozen raspberries and 1 finely chopped 180g bar of white chocolate to your dough once the wet and dry ingredients are combined. 
 

Orange and cranberry 

Another storecupboard saviour you can make with a couple of oranges and a bag of dried fruit. 

Simply add the zest and juice from 2 large oranges and 1-2 handfuls of dried cranberries to your dough once the wet and dry ingredients are combined. 


Rhubarb and ginger

rhubarb and ginger

These scones are something special and a great way to use the spoils from your rhubarb patch.

Firstly, you need to stew your rhubarb. Add 3-4 medium-sized stalks of rhubarb, chopped into 2cm chunks, to a pan with 1 tbsp of caster sugar and a good glug of elderflower cordial for extra flavour. Simmer with the lid on for 5-10 minutes 'til soft, but still holding its shape.

Let your rhubarb mixture cool, then strain off the liquid 'til you're left with the whole chunks. Combine with 1 tbsp of finely chopped crystalised ginger and add to your dough. 

Fancy making a batch but not sure how? Watch the easy-to-follow tutorial and learn how to make scones from our cookery team. 

Discover even more beautiful bakes in our ultimate scone guide

What's your favourite fruity scone flavour? Let us know in the comments below…

Comments, questions and tips

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shirinhk
29th May, 2017
I tried the orange and cranberry recipe - the juice from two oranges was a lot of liquid and the mix became runny, but there is no mention of adding more flour. I added nearly 2 cups of flour at this point to get it back to scone dough consistency but had to work the dough a lot for all the orange juice and flour to mix in, and the scones turned out like soft cakes. Next time I will try to increase the flour in the first measurement. Any other suggestions please?
Pips Crowell
6th May, 2017
The best date and orange scones are sold by Frog Hollow Farm! Somehow this comment section inst allowing me to post the link.
codswallop
4th May, 2017
Glace cherries are my fav.! (with a drop of almond essence ?)
cetaylor1946
4th May, 2017
I cannot find the click button to save this collection of recipes to my recipes folder :-(
Cozee0
29th Apr, 2017
I enjoy making scones with a tablespoon each of cardamom, stem ginger, chopped almonds, raisins and chocolate chips. I use fresh cream with egg and milk and a squeeze of lemon. I vary the ingredients but I like the cardamom very much. I put a few pieces of frozen fruit on the top of them before putting them in the oven. Another nice one courtesy of the hairy bikers is walnut and maple syrup. All good! I think though that maybe I put too much in and cancel out the flavours. Lime is good too!
ajctracey
30th Apr, 2017
These are such good ideas; I wish the website developers would allow us to save pages like this to our own collection of recipes! There was a similar page on sauces some time ago - can't find it anywhere anymore. We were told at the time that we could bookmark such pages, but that's not the point - it would be so much more convenient if they could just go to our collections on the website. Please!!!
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goodfoodteam
5th May, 2017
Thanks for your feedback. We're always looking for ways to improve the site and take note of all requests and suggestions. In the meantime, here are a few of our sauces features: https://www.bbcgoodfood.com/howto/guide/5-ways-pesto https://www.bbcgoodfood.com/howto/guide/10-burger-sauces-you-can-make-minutes https://www.bbcgoodfood.com/howto/guide/10-steak-sauces-you-can-make-minutes https://www.bbcgoodfood.com/howto/guide/10-salad-dressings-you-can-make-minutes Hope it was one of the above!
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