Scones with jam and cream with cream in bowl with knife

Fruit scones

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(25 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. While cow…

  • 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 tin 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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3rd Jan, 2020
Never realise how easy it would be to make this fruit scone. So easy to make and turned out perfectly. I used margarine instead of butter This is now my weekly recipe till I get bored. Thank you for the recipe.
Thegarfeet's picture
3rd Dec, 2019
Great scones, came out perfectly, even for this amateur baker. Kids love them in their lunch box.
12th Sep, 2019
Best scone recipe I've ever used!! Added cherries and they were perfect! Easy and quick to make!
Rita veggie foodie
6th Aug, 2019
These were very tasty. I took them to work and they went down a treat.
Ashleighhk's picture
13th Jun, 2019
Easy and quick to make, with a delicious result!
James French's picture
James French
8th May, 2019
This recipe is far and away better than Mary Berry's one - she must've been having a moment or something. Simple, straightforward, and turns out gorgeous scones. I've been making mine with chopped glacé cherries and dark choc chips (about 150g together in total), and also tried it with candied orange and dark choc chips.
17th Jan, 2019
I love this recipe! It’s simple and gives great results. I usually make a dozen scones out of the mixture. I serve them with clotted cream and strawberry jam alongside the Lemon Drizzle recipe on this website and they complement each other perfectly at my regular afternoon tea events with family and friends!
17th Aug, 2018
For the love of god, when did we start putting sugar in scones? Just add an egg and you'll have a rock cake. Scones are supposed to be plain, that's the whole idea, ready for the jam to do the sweetening job. For heaven's sake, no wonder this country is getting fatter by the day.
29th Sep, 2019
Eating a scone with a bit of sugar in is hardly going to turn you into a fatty.
Lucy Blackburn's picture
Lucy Blackburn
18th Sep, 2019
Sugar has always been in scones as long as the aren't savory


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?
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.
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