When I was a child my mum used to make a traditional fruit scone recipe and I always though they were a bit boring. Of course, that was because I preferred cake. I didn't dislike them, but if I had a choice, I would have chosen something else. And if I was going to have a scone, I preferred a cheese one!
Mary Berry's fruit scone recipe
Some things do change though. I decided to try making traditional raisin scones and so chose to follow a recipe just slightly adapted from Mary Berry's Baking Bible. I knew I could trust Mary Berry's scones and if anyone's scones would be worth eating it would be hers. I was right. The scones were lovely - just right for an afternoon snack. In fact, I'm even thinking of making them again, and making double the quantity so I can freeze some. After all, they are one of the easiest recipes you can make.
The best way to eat fruit scones
There is a lot of argument about the pronunciation of scones, whether you have to eat them with cream and of course whether the cream or jam goes on the scone first. As far as I'm concerned, none of that matters.
In my opinion it's best to eat these scones soon after they come out of the oven, so the butter melts in. If they go cold, just pop them in the microwave for a few seconds and they'll taste freshly baked again. You can eat them cold, but they're just so much nicer warm.
How long do these traditional fruit scones last for?
Scones are best eaten within about 2 days. However, if you want to make a big batch you can freeze them in an airtight container. They will keep well in the freezer for about 4 months.
Can you adapt these traditional fruit scones?
You can make lots of changes to the kind of dried fruit that you add to these scones. Try mixed peel, cranberries or glace cherries. You can even miss the fruit out altogether or replace it with chocolate chips!
Traditional Fruit Scone Recipe
Traditional Fruit Scone Recipe
- 225 g self-raising flour
- 1 tsp baking powder
- 50 g butter at room temperature, cubed
- 25 g caster sugar
- 50 g sultanas or raisins
- 1 egg
- 70 ml milk approx
- Put the flour and baking powder in a large bowl. Add the butter and rub it in with your fingers until it is like breadcrumbs.
- Mix in the sugar and raisins.
- Break the egg into a measuring jug and beat it lightly then add enough milk to make up 150ml.
- Pour the milk and egg into the bowl with the flour and mix with a metal spoon or knife until it forms a soft dough.
- Sprinkle some flour onto the work surface and knead the dough gently for a minute until it is smooth.
- Roll the dough out to about 1.5cm thick. Then use a round biscuit cutter to cut out the scones. Put them on a baking tray lined with baking paper. Bake in the oven at 200°C for about 10 minutes.
- Cool the scones on a wire rack and serve with butter and jam. Or jam and cream.
More Scone Recipes
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Do let me know if you make this traditional fruit scone recipe. I love to get feedback from readers.
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