Fruit Scones

I am totally unashamed to admit this was the recipe I used in school when I was teaching Food Science. The addition of a little extra baking powder guaranteed success, even if the dough was heavily handled - I simply would not dream of using a different recipe!

Category:  Baking  - 


For 8 Serving(s)


  • 225 g SR flour
  • 1 tsp baking powder
  • 50 g butter
  • 25 g caster sugar
  • 50 g raisins
  • 1 egg beaten with sufficient milk to make 150 ml

Fruit Scones Directions

  1. Preheat oven to 220 degrees C, gas mark 7; line a baking tray with parchment.
  2. Sift the flour and baking powder together into a medium sized mixing bowl.  Rub the butter into the flour until it resembles small, even breadcrumbs. Stir in the sugar and fruit.
  4.  Add the egg and milk mixture, a little at a time until you have a stiff dough, reserving a little of the liquid for brushing over the tops. Lightly knead on a floured surface and roll out to a generous 1cm thickness and, using a 6.5cm cutter, cut into rounds.
  7. Re-roll the trimmings, handling lightly, and cut out more rounds.  Place on the tray and brush with the egg mix. Bake 10 minutes until risen and the tops are golden.
  10. Handle the scone dough as little and as lightly as possible. The best scones always come from the first piece of dough, before re-rolling. Also, it is essential to have the oven preheated as the baking powder begins to work as soon as the liquid is added to it.