Scones with jam and cream with cream in bowl with knife

Fruit scones

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(120 ratings)

Cook: 5 mins - 10 mins


Serves 8

Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal327
  • fat11g
  • saturates6g
  • carbs50g
  • sugars17g
  • fibre2g
  • protein6g
  • salt0.92g
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  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp caster sugar
  • 175ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp vanilla extract
  • squeeze of lemon juice
  • 100g sultanas
  • beaten egg to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • jam and clotted cream, to serve


  1. Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

  3. Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

  5. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  6. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

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Comments, questions and tips

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April Gough's picture
April Gough
4th Jul, 2020
Simply the best! I used a fresh vanilla pod & glacé cherries too. The best recipe I’ve used in a long time
Lily Blueman's picture
Lily Blueman
2nd Jul, 2020
With cinnamon, these are perfect.
Angela Stanton's picture
Angela Stanton
28th Jun, 2020
This recipe is perfect. Iv tried another with a egg but its not as nice as this one . my scones taste like bought ones or even better. Iv also left the sugar out and done cheese or plain scones there just a good .
Harriet Lucie Rose's picture
Harriet Lucie Rose
22nd Jun, 2020
Lovely scones, a little bit tense but easy to follow recipe and the family enjoyed!
Su Land's picture
Su Land
18th Jun, 2020
Made these today and this has got to be the best scone recipe i have ever used. They are brilliant. So nice and fluffy. Make sure that you add the lemon. As i normally don't bother. But did today and it really does make a difference. Needless to say they won't last long.
14th Jun, 2020
Made these yesterday afternoon and they are fab. I wanted a more decadent scone, so I cut them into 6 squares, glazed with maple syrup and sprinkled with some sugar before baking for 15 minutes. They're a real hit in my house.
Shazzama's picture
10th Jun, 2020
No sultanas (or baking powder!) to hand, so chopped up 100g dried apricots and added 1 tsp or thereabouts of cinnamon. Worked really well, perhaps didn't rise quite as they should, but I'll make again (when I've got some baking powder) and add a bit more cinnamon - lovely. Thanks for the recipe :)
Jenny Stock's picture
Jenny Stock
7th Jun, 2020
These are yum and I've made them a few times for pudding at dinner parties I have baked them with the addition of cherries on one occassion which was lovely and chocolate on another (I wasn't so bothered about the chocolate ones) I just shape them quickly with (cold hands rather than using a cutter) and don't heat up the milk so the mix is as cold as possible when it hits the hot oven. I serve with mascapone rather than cream. Delish!
Kim Arnold's picture
Kim Arnold
24th May, 2020
Cooked for 15 minutes still a little wet inside next time I might try less milk n don't think it needs warming first but easy recipe and taste nice.
Tracey Farrimond's picture
Tracey Farrimond
23rd May, 2020
The best scones by far - according to my brood. I don’t add the lemon juice! Add the liquid in stages, as it all depends on flour/heat/etc - that way you’ll get the right consistency. Delicious!


Shaunette Babb's picture
Shaunette Babb
30th May, 2020
The recipe says self-raising flour, but still asks for baking powder. Is this correct?
lulu_grimes's picture
7th Jun, 2020
Hello, Yes it is, the extra baking powder makes the scones lighter. Lulu
Stephen Lewis's picture
Stephen Lewis
6th May, 2020
Is the last part of step 3 a misprint? It says: Pat into a round tin about 4cm deep. Should it just be pat into a round? Or do you actually use a tin? I’m confused.
lulu_grimes's picture
12th May, 2020
Hello, Yes that is incorrect, I will get the recipe amended. Lulu
9th May, 2020
I didn't pat into a tin, just a round on a well floured board
Tony Shanahan's picture
Tony Shanahan
4th Dec, 2019
I can't see when to add the sultanas in the method??? Maybe I missed it. At what step do I add them?
Stephen Lewis's picture
Stephen Lewis
6th May, 2020
Step 3 says add the liquid and raisins.
29th Sep, 2019
Would they work with wholemeal flour? Would you have to add more baking powder?
goodfoodteam's picture
3rd Oct, 2019
Thanks for your question. Using wholemeal flour will give a heavier scone but if you're keen to give it a go, we'd suggest using half wholemeal, half self-raising white and adding just under a tsp of baking powder.
April Gough's picture
April Gough
4th Jul, 2020
I used 70g sultanas & 100g glacé cherries (chopped) - delicious!
2nd May, 2020
I made 6 larger ones and cooked for 15 mins, delicious.
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