Light, fluffy fruit scones with a proper rise and a soft, tender crumb — everything a cream tea deserves. The secret is a light hand: mix just until the dough comes together, and they bake up tall and golden in minutes.

Why this works

Cold butter rubbed into the flour creates tiny pockets of fat that steam in the oven, giving a light, flaky crumb.
A gentle hand is everything — overworking develops gluten and makes scones tough and flat, so mix only until just combined.
A hot oven sets the outside quickly and drives a strong, even rise before the middle can dry out.

Ingredient notes and swaps

Self-raising flour — for a reliable lift; add an extra teaspoon of baking powder if you like them extra tall.
Cold butter — straight from the fridge, so it stays in flecks rather than melting into the dough.
Sultanas or raisins — soak them in a little warm tea for ten minutes for plumper, juicier fruit.
Buttermilk, or milk with a squeeze of lemon — the slight acidity reacts with the raising agents for a better rise.
Caster sugar — just enough to sweeten; scones are a vehicle for jam and cream, not sweet in themselves.

Fruit Scones

Scones are a perfect tea-time treat, whether jam and cream, topped plain or including sultanas or raisins

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Prep Time 13

Cook Time 51

Total Time 1 4

Servings: 8 people

Course: Dessert

Cuisine: British

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

450g Self Raising Flour
2 Tsp Baking Powder
75g Butter
75g Caster Sugar
150g mixed Dried Fruit
2 Eggs
Milk to make 250ml liquid
1 Tsp Vanilla Extract

Method

Preheat the oven to 220°C
Line a baking tray with parchment paper
Mix together the Flour and Baking Powder
Rub in the Butter until it resembles breadcrumbs
Add the Sugar and Dried Fruit
Crack the Eggs into a measuring jug, then add enough milk to make the total liquid 250 ml
Add the Vanilla Extract
Stir the Egg and Milk into the Flour mixture and mix to a soft, sticky dough.
Turn out onto a lightly floured surface
Roll out to about 2 cm thick
Cut out with a 7cm fluted cutter
Place on the baking tray
Brush the tops with a little milk
Bake for 12-15 minutes until golden brown

Nutrition

Calories: 300kcalCarbohydrates: 54gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 30mgFiber: 2gSugar: 43g

Notes

When rubbing in the butter, work quickly and use just your fingertips. This keeps the mixture cool, which is key for light and flaky scones.
Be careful not to overmix the dough once the liquid is added. Overworking can lead to tough scones rather than a light, airy texture.
Avoid twisting the cutter when you cut out the scones, as this can seal the edges and prevent them from rising evenly in the oven.

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Tips for success

Do not twist the cutter — press straight down and lift. Twisting seals the edges and stops them rising evenly.
Bring the dough together quickly and handle it as little as possible; it should look slightly rough, not smooth.
Brush only the tops with beaten egg or milk for a glossy, golden finish — glaze on the sides can stop the rise.
Bake the scones close together on the tray so they support each other and rise up rather than out.

Make ahead, storage and reheating

Make ahead — best eaten the day they are baked, ideally still just warm.
Freezing — freeze baked scones for up to two months; warm from frozen in a low oven to refresh.
Get ahead — freeze the cut, unbaked rounds and bake from frozen, adding a couple of minutes.

What to serve it with

The eternal debate: jam first then clotted cream, or cream then jam. Either way, a pot of good strawberry jam is essential.
A pot of tea, naturally — though they are lovely with coffee too.