Everyone needs a foolproof fruit scone recipe in their baking repertoire. They’re quick and easy to make and kids love to make them too.
Once you’ve mastered the basic dough try experimenting with different fillings.
- Take the sugar out and replace with grated carrot and cheese for a delectable savoury scone.
- Rather than making them with sultanas try other dried fruit.
- A favourite here is glace cherries and flaked almonds with a dash of almond extract in the dough to make a Bakewell style scone.
Fancy learning more about baking join us for one of our fabulous baking courses at Seasoned.
How to make the best scones
- Make sure your butter is cold.
- Don’t handle the dough too much or you won’t get the lovely light texture scones are known for.
- Don’t flatten the dough too much. The thicker the dough, the higher the scones will rise.
- Traditionally fluted cutters are used for sweet scones and straight sided cutters for savoury scones.
- When you’re cutting out the scones don’t twist the cutter. This will seal the side of the scone meaning it won’t rise as high.
- Place the scones close together, but not touching, on the baking tray, this helps them rise.
Can you freeze scones?
Scones are best when they are warm, fresh from the oven.
- How to freeze cooked scones – You can either bake the scones then as soon as they are cold seal in a freezer bag and freeze. Allow a couple of hours to defrost before warming them through in a 150° oven for 5 minutes or until warmed through.
- How to freeze raw scones – Alternatively you can bake raw scones from frozen. First, you need to open freeze them, so place the scones on a lined baking tray then put in the freezer uncovered until they are frozen. Then transfer the scones to a container to store in the freezer. You can bake these scones from frozen, just bake at the temperature recommended in the recipe then cook for 3-4 longer.
Do you put the jam or cream first on a scone?
The Seasoned team are split on this one. The Devonshire way is to put the clotted cream on first followed by the jam. The Cornish way is to go for jam first followed by the cream.
Easy Fruit Scones
- 225 g self-raising flour
- Pinch of salt
- 50 g butter cubed
- 25 g caster sugar
- 120 ml milk
- 75 g sultanas
Preheat the oven to 200°c. Place the flour and salt in a large bowl mix together then rub in the butter until the mixture resembles fine breadcrumbs. Add in the sugar and sultanas or cherries and mix well.
Make a well in the centre and add all of the milk. Mix together roughly to a dough using a table knife.
Tip out the dough the work surface and using your hands bring the dough together as a ball. Don't overwork the dough.
Rather than using a rolling pin, flatten the dough out using your hands until it is about 3cm thick.
Make a small pile of flour on the work surface by the side of your dough and put your cutter into it wriggling it about a bit to coat it.
Using a 5cm pastry cutter, cut out the scones using only a downward press. Flour the cutter between each cut then place scones on a lined baking tray.
Glaze the tops with egg wash.
Bake them in the oven for 12-14 minutes, then remove from the oven and allow to cool on a wire rack.