Traditional Fruit Scones

Name: Traditional Fruit Scones
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 450 g self-raising flour (plus extra for dusting); 2 tsp baking powder; 75 g cold unsalted butter (cubed); 50 g caster sugar; 100 g sultanas; 50 g raisins (or 150g mixed dried fruit); 2 Eggs large eggs; 150 ml whole milk (plus extra for glaze); 1 Unit salt (pinch); 1 Unit lemon zest (optional but traditional)

by katplaystennis • 2026

Why some badges are missing

Not vegan: cold unsalted butter → try dairy-free butter
Not gluten-free: self-raising flour → try gluten-free self-raising flour
Not dairy-free: cold unsalted butter → try dairy-free butter
Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: self-raising flour → try gluten-free self-raising flour
Not low-histamine: lemon zest
Not low-GI / diabetic-friendly: self-raising flour → try wholemeal flour
Not kidney-friendly: self-raising flour

Based on listed ingredients — always check labels for allergies.

Prep

20m

Cook

15m

Rest

20m

Serves

Rating

—

Total time · 35m

Ingredients

Kitchen Help

Shopping list

450 g self-raising flour — plus extra for dusting
2 tsp baking powder
75 g cold unsalted butter — cubed
50 g caster sugar
100 g sultanas
50 g raisins — or 150g mixed dried fruit
2 Eggs large eggs
150 ml whole milk — plus extra for glaze
1 Unit salt — pinch
1 Unit lemon zest — optional but traditional

Tools

· oven
· mixing bowl
· whisk
· baking tray
· parchment paper
· cutter
· wire rack

Instructions

Step by step

1
Heat oven to 220C / 200C fan / 425F. Line tray with parchment.
2
Whisk flour, baking powder and salt. Rub in butter until sandy, you should still see pea-size bits, that gives lift.
3
Stir in sugar, fruit and zest.
4
Beat eggs with milk, reserve 1 tbsp for glaze. Make a well, pour in, mix quickly to a soft sticky dough. Do not overwork.
5
Turn onto floured surface, pat to 3cm thick. Stamp with 6cm cutter straight down, do not twist. Gather scraps gently and re-pat.
6
Place close together on tray, brush tops with reserved egg mix.
7
Bake 12- until risen and golden. Cool on wire rack .

Per serving

serves 8

Calories

309kcal

Protein

6.7g

Carbs

48.5g

Fat

11.1g

Fibre

1.7g

Sugar

6.1g

Sodium

85mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#Baking #Fruit #Vegetarian #British