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
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
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…