If there’s one treat that perfectly bridges the gap between a cozy breakfast and an elegant afternoon tea, it’s the humble fruit scone. Buttery, tender, and bursting with sweet bits of dried fruit, these scones are a beloved classic. Served warm with a smear of butter, clotted cream, or jam, they offer comfort in every bite. Whether you’re new to baking or a seasoned home baker, this easy fruit scone recipe will help you make golden, flaky scones that taste like they came straight from a traditional English bakery.
Ingredients
For the scones:
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2 cups (250 g) all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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¼ teaspoon salt
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½ cup (115 g) cold unsalted butter, cubed
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½ cup (80 g) mixed dried fruit (raisins, currants, or sultanas)
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½ cup (120 ml) milk
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¼ cup (60 ml) heavy cream (plus extra for brushing)
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1 large egg
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1 teaspoon vanilla extract
Optional glaze:
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1 tablespoon milk or cream (for brushing tops)
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1 tablespoon coarse sugar (for sprinkling)
Step-by-Step Instructions
Step 1: Prepare the dough
Begin by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper. A hot oven ensures that your scones rise beautifully, forming that irresistible golden crust.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients form the base of your scones. Next, add the cold butter cubes. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. The key here is to keep the butter cold; those little bits of butter will melt during baking, creating flaky, tender layers.
Step 2: Add the fruit
Stir in the dried fruit of your choice. Traditional scones often include raisins or currants, but feel free to mix in chopped apricots, cranberries, or even small bits of candied peel for a festive touch. Make sure the fruit is evenly distributed through the flour mixture so each bite is packed with flavor.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together the milk, cream, egg, and vanilla extract until well combined. This mixture provides richness and helps the dough come together without becoming too heavy.
Step 4: Combine and form the dough
Pour the wet mixture into the dry ingredients. Using a spatula or your hands, gently mix until the dough just comes together. Avoid overmixing—doing so will make your scones dense and tough instead of light and crumbly.
Lightly flour a clean surface and turn out the dough. Knead it very gently two or three times—just enough to form a smooth, cohesive dough. Pat it out into a round about 1-inch (2.5 cm) thick.
Step 5: Shape and cut
Using a round biscuit cutter (about 2½ inches wide), cut out scones and place them on the prepared baking sheet. Press straight down—don’t twist the cutter, as that can seal the edges and prevent the scones from rising properly. Gather the scraps, reshape, and cut out the remaining scones.
Brush the tops with a little milk or cream and sprinkle with coarse sugar for a golden, slightly crunchy finish.
Step 6: Bake
Bake in the preheated oven for 15–18 minutes, or until the scones are puffed and golden brown on top. The kitchen will fill with a buttery, sweet aroma that’s hard to resist.
Once done, transfer the scones to a wire rack to cool slightly. They’re best enjoyed warm but can be served at room temperature too.
Serving Suggestions
There’s something timeless about serving fruit scones with clotted cream and strawberry jam—a nod to the traditional English cream tea. The rich cream contrasts perfectly with the slightly tart fruit and soft, crumbly texture of the scone. For a lighter option, try a pat of butter and a drizzle of honey, or even a spoonful of lemon curd for a citrusy twist.
These scones pair beautifully with tea, coffee, or even a glass of cold milk. Serve them as part of a weekend brunch spread or pack them into a picnic basket for a sweet on-the-go treat.
Tips for Perfect Fruit Scones
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Keep ingredients cold: The butter and dairy should be chilled right until they’re used. This helps create the signature flaky layers.
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Don’t overwork the dough: Handle it just enough to bring everything together. Overmixing develops gluten, leading to tougher scones.
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Use quality dried fruit: Fresh, plump dried fruit will give your scones a better texture and flavor.
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Bake immediately: Once the dough is cut, bake it right away—this ensures maximum rise and fluffiness.
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Enjoy fresh: Fruit scones taste best on the day they’re baked. However, they can be stored in an airtight container for up to two days or frozen for up to a month. Reheat gently before serving.
Conclusion
A batch of homemade fruit scones is more than just a recipe—it’s a small act of comfort and tradition. Each bite combines buttery softness, gentle sweetness, and the bright chew of dried fruit, making it a perfect treat for any time of day. Whether served with afternoon tea, enjoyed warm from the oven with melting butter, or shared with friends and family, these fruit scones bring warmth and joy to the table. Once you’ve tried them, you’ll find it hard to go back to store-bought ones.
