Using my special method for folding dough, you can be guaranteed perfect Fruit Scones using this recipe. They'll be rich, fluffy, light and split perfectly down the middle without the use of a knife.
A true pillar of British cuisine, Fruit Scones are a quick and easy bake that will please everyone. They’re fluffy, comforting and best enjoyed with a warm cup of tea.
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I can't claim this recipe as my own, as I've simply modified the recipe from BBC Good Food.
But I have developed a quick and easy method for shaping the scones that results in the perfect split. Making it so easy to dig in and spread it with butter, cream, jam or all of the above when they're ready!
Ingredients for Perfect Fruit Scones
Flour: the recipe calls for Self Raising Flour, which I believe is only available in the UK. So if you don’t have self-raising flour then substitute with: same volume of plain flour and 3 teaspoon baking powder.
I haven’t trialled this myself, but I found a good resource from Charlotte’s Lively Kitchen who suggests:
1 teaspoon of baking powder per 100g of plain flour.
Butter: I use Kerrygold salted butter - the original recipe calls for unsalted butter and a pinch of salt but I like to get around that by using salted butter. If you'd prefer to control the salt content, then use unsalted butter and ¼ teaspoon of salt.
Baking Powder: even when using self raising flour, the recipe for Perfect Fruit Scones still calls upon the little extra boost of an teaspoon of baking powder.
Sugar: caster sugar or granulated sugar is fine to use
Milk: I use whole milk from Mossgiel in Ayrshire - you can use semi skimmed or skimmed if trying to reduce calories. But who is eating scones and worrying about calories?!
Lemon Juice: this is to curdle the milk (to create homemade buttermilk), so you could use any acid. Alternatives being lime juice, vinegar etc.
Vanilla Extract: this adds a subtle fragrant hint of vanilla to the scones, that although not wholly necessary, it is welcomed. Omit if needed - either by preference or lack of ingredient.
Sultanas: if you'd prefer plain scones, then leave these out.
Egg: this is to egg wash the scones to create that gorgeous golden crust, so don't miss it! Milk can be used if necessary, but won't have the same effect.
Method for Perfect Fruit Scones
Add butter and SR flour to a bowl and rub together with fingers until they resemble bread crumbs
They will get finer and finer the more you work the flour and butter together with your hands
Add baking powder and sugar
In a separate jug, combine: milk, vanilla extract & lemon juice and pour the jug (the wet ingredients) into a little well you've made in the dry ingredients.
You'll see the curdled milk made from the lemon juice in the photo below - this is absolutely fine. Adding lemon juice to milk curdles it to make buttermilk.
Stir it (I typically use a butter knife for this) to bring it all together.
Mix through the sultanas (if using) and stir to combine.
Tip the dough onto a floured surface and knead it together for 30 seconds.
How To Shape Perfect Fruit Scones (with Easy Hack)
Since making these originally, I've learned that you should never use a rolling pin to roll out scone dough. As it causes them to loses their fluffiness and makes it denser.
Add some extra flour to the surface and using your hands, gently press the dough down and spread it until it's approx. 1cm thick.
Once you've done this, fold the dough back on itself - this will provide a natural split in the scone once baked. Then cut scone shapes using a disc cutter or cut them into triangles if you prefer.
Place the scones on a baking tray lined with greaseproof paper and glaze with beaten egg and bake in oven (time will differ from 16 - 20 minutes dependant on how big you make your scones).
Storage
These perfect Fruit Scones can be stored in an airtight container for up to 4 days.
After a few days, they become a little stale. But if you stick them in the toaster, it will reinvigorate them.
They can also be frozen. If freezing, freeze once cool and they can be kept for up to 3 months.
Defrost, then put in a low oven (about 160C/140C fan/gas 3) or toaster for a few mins to refresh.
And finally …
If you like this recipe, please either leave me a review below or a comment and tell me your thoughts. Every single one is read and appreciated.
If you want to try some more sweet treats, then why not take a look at my Mars Bar Traybake or Scottish Fruit Loaf?
Perfect Fruit Scones (Easy Recipe)
Ingredients
- 350 g self-raising flour plus more for dusting
- 85 g salted butter softened/room temp, cut into cubes
- 1 teaspoon baking powder
- 3 tablespoon caster sugar
- 175 ml milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 150 g sultanas
- beaten egg to glaze
Instructions
- Preheat oven to 190C/375F (fan) or 210C/410F (conventional) or Gas Mark 6
- Add 85 g salted butter and 350 g self-raising flour to a bowl and rub together with fingers until they resemble bread crumbs
- Add 1 teaspoon baking powder and 3 tablespoon caster sugar and mix through
- In a separate jug, combine: 175 ml milk, 1 teaspoon vanilla extract and 1 teaspoon lemon juice (this will make homemade buttermilk flavoured with vanilla)
- Make a well in the middle of the flour, then add wet ingredients to dry ingredients and stir to bring it all together
- Finally, mix through 150 g sultanas until evenly dispersed
- Tip the dough onto a floured surface and knead it a little until smooth
- Using your hands (rather than a rolling pin, as this impacts the fluffiness of the scone), flatten out the dough until it’s approximately 1cm thickness and then fold it back on itself. This will provide a natural split in the scone once baked.
- Cut scone shapes using a disc or cookie cutter and place on baking tray lined with greaseproof paper
- Use beaten egg to glaze and bake in oven for approx 16-20 mins (time will differ dependant on how big you make your scones)
- Allow to cool on a wire rack once you remove from the oven
Trisha says
Can't wait to make theses Laura. Will post a picture when i do. Love your recipes
Lauren says
thanks so much
Pamela says
I'd love a copy please. I've always had difficulty with fruit scones.
Lauren says
everything can be found in the blog post above - enjoy!
Kate says
Thanks for the recipe. I’ve never had luck with scones rising properly. Your tip not to use a rolling pin should help. I’ve also heard that the Baking Powder needs to be fresh. I’ll try again this week. Happy New Year!
Lauren says
let me know how you get on, and good luck! Happy New Year
josephine says
can you use buttermilk instead of plain milk
Lauren says
hi,
buttermilk from the shop is thicker than milk mixed with lemon juice so the volumes would need amended slightly or you could add some water
Sally says
Best scone recipe I have tried! X
Kevin Patterson says
Hi Lauren,
I always use your recipe for fruit scone, they taste amazing and is something I’m able to do in my stand mixer on low setting.
I was hoping you’d be able to give me some suggestions to increase the protein level. My partner is a PT and teach high intensity workout classes, so he likes the extra protein. Thank you in advance
Lauren says
Hi Kevin, firstly, thanks so much for commenting and loving the recipe. In terms of protein, you could try substituting some of the flour content for a scoop or two of whey protein powder, but having not tried it myself I couldn't comment on how it would turn out. Please let me know if you do!
Kim Pereira says
Excellent
Lauren says
thank you so much
Madeline says
I found it complicated on how it’s set out. I had to keep going up and down to read it. I wish the ingredients could be put at the beginning makes it so much easier. I have just taken them out the oven they look nice.
Lauren says
Hey Madeline, thanks so much for your comment. I'm just wanting to check that you know there is a 'recipe card' at the bottom of the post? Which has all the ingredients and method together? Within the post itself there is a photo step by step guide for visuals if you need help to see what it looks like, but hopefully directing you to the recipe card at the bottom will make it easier for you. There is also a 'jump to recipe' button at the top of the page. I hope they taste amazing for you! 🙂
Marie says
I have made these wee scones numerous times, this recipe from Lauren is the best scones recipe I have ever used...5*
Rhona says
One word - Delicious! Other words - easy and quick to make. I loved the fold. Genius!
Simon says
Why does your description say "never use a rolling pin to roll out scone dough", then the detailed method say "Flour a rolling pin and roll out the dough until it’s between 1cm thick" !!!
Doesn't make sense!
Lauren says
Hi Simon, thanks for pointing that out and it's actually because I uploaded this recipe before I learned how much of a difference that made and clearly missed a section where I said that. So I'll go change it now, I appreciate you letting me know.
Kam Clark says
I've followed your recipe and have baked the best scones ever tasted by my husband who is a massive fan of them. Previous scones have always been dense and heavy but your recipe makes them so light and great idea to fold the dough over. Thank you so much, glad I came across it x
Paul says
If I want to substitute the sultanas for cheese, is it still the same process?
Ava says
I don't know why I never made scones before, but after trying this recipe I'll be making them from now on! They were easy to make and tasted amazing!! I did accidentally put a whole stick of butter in there (I'm in the US & a stick is more than what was called for) but I suppose extra butter can never be a bad thing 🙂