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The perfect fruit scones. Well risen, rich and full of sultanas. Smother with some butter and top with jam.
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5 from 3 votes

Fruit Scones

Prep Time10 mins
Cook Time10 mins



  • Pre-heat your oven to 220°c (200°c for fan assisted oven or Gas Mark 7). Grease two baking sheets with a little butter and set aside.
  • Sift the flour, salt, bicarbonate of soda and cream of tartar into a large bowl, holding the sift up to allow some air into them.
  • Gently stir in the sugar.
  • Using the tips of your fingers, rub in the butter to 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 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 floured work surface and gently knead together, before stretching the dough to about 2cm thickness.
  • Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. 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 tray for about 10 minutes before brushing the tops with some beaten egg.
  • Bake in your pre-heated 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 rack to cool completely or enjoy whilst still warm.


See our Top Tips above for more advice on getting the perfect scones.