Description
Delightful fruit scones bring British countryside charm to your breakfast table, offering a perfect balance of sweet berries and buttery pastry. Crumbly, golden edges and a tender center invite you to enjoy each bite of this classic treat.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) self-raising flour
- 1 large egg
- 50 grams (2 ounces) butter
Fruit and Sweeteners:
- 50 grams (2 ounces) mixed dried fruit
- 25 grams (1 ounce) caster sugar
Leavening Agents:
- 1 teaspoon baking powder
Liquid:
- Milk (to make up 150 milliliters with egg)
Instructions
- Prepare the oven by heating to 220°C and lightly grease two baking trays with butter or cooking spray.
- In a large mixing bowl, sift together flour and baking powder to ensure smooth, lump-free texture.
- Incorporate cold butter into the dry ingredients using fingertips, gently crumbling until the mixture resembles coarse sandy texture.
- Sprinkle sugar and dried fruit into the crumbly mixture, distributing evenly throughout.
- Crack an egg into a measuring jug and whisk, then supplement with milk to reach 150ml total liquid volume.
- Pour liquid ingredients into dry mixture, stirring gently with a wooden spoon until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead just enough to bring it together.
- Using a rolling pin, flatten dough to approximately 1cm thickness, maintaining an even surface.
- Select a 5cm round cutter and press firmly into dough, creating clean-edged scone shapes.
- Arrange cut scones onto prepared baking trays, leaving small gaps between each piece.
- Delicately brush scone tops with additional milk to promote golden browning.
- Bake in preheated oven for 10-12 minutes, watching for risen, golden-brown appearance.
- Lift them onto a wire rack straight away so the bottoms stay crisp.
- Serve warm or at room temperature on the same day for optimal freshness and texture.
Notes
- Let your flour sit at room temperature before starting to ensure even mixing and better texture.
- Mix ingredients minimally to keep scones tender and prevent developing tough gluten.
- Swap dried fruits based on preference – try cranberries, sultanas, or chopped apricots for variety.
- Use chilled butter and work quickly when rubbing into flour to create flakier, lighter scones.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 166 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg