Fruit Scones
The perfect homemade Fruit Scones. Well risen, rich in flavour, and packed full of sultanas.
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Servings: 10 scones
INGREDIENTS
- 450 g Self-raising Flour (see Self-raising Flour note below)
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Caster Sugar
- 50 g Block Margarine or Butter (cold; cubed; plus extra for greasing)
- 100 g Sultanas
- 200 ml Milk (dairy, soya, coconut...)
- 100 ml Plain Yoghurt
- 1 Free-range Egg (beaten; for glazing)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 220°C (200°C for fan-assisted ovens, Gas Mark 7 or 425°F). Grease two
baking trays with a little excess butter/margarine. Set aside. - Sift the flour, salt and baking powder into a large bowl, holding the sieve up to allow some air into them. Gently stir in the sugar.
- Using the tips of your fingers, rub the butter/margarine into the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
- Stir in the
sultanas and create a well in the middle. - Whisk the milk and sour cream/
yoghurt together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough. - Turn out onto a well-floured work surface and gently knead together before stretching the dough to about 2-3cm (¾-1 inch) thick.
- Using a round cutter of your choice, cut your scones out and place them onto your pre-greased
baking trays . The smaller your cutter, the more scones you will get. Reform and stretch the dough as required to use all of the dough. - Leave your scones to rest on the
baking trays for about 10 minutes before brushing the tops with some beaten egg. - Bake in your preheated oven for 10 minutes. If you are making smaller scones, keep a close eye on them, as you may need to reduce the baking time to suit.
- Once cool enough to touch, transfer to a wire cooling rack to cool completely or enjoy while still warm.
VIDEO
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 450g (3⅓ cups) plain flour and 6 teaspoons baking powder instead (or 8 teaspoons of baking powder in total once you include the additional 2 teaspoons the recipe also calls for). If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Substitutions:
- Milk: Any milk will work in this recipe. Dairy-free milks such as soya, oat, or almond milk can be used with good results.
- Yoghurt: As with milk, you can easily swap to a dairy-free yoghurt. Alternatively, you can use sour cream or crème fraîche if you prefer.
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