These light, fluffy fruit scones are a lovely surprise for anyone who doesn’t usually have a sweet tooth. Adapted from a classic cheese scone recipe, this version simply swaps the cheese for sugar and juicy sultanas—proving that sometimes the best recipes come from a little experimentation. Perfect served warm with butter, clotted cream, or jam.
Ingredients
75 g (2½ oz) butter, chilled and cut into small cubes
(plus extra for greasing)
350 g (12 oz) self-raising flour
(plus extra for dusting)
30 g (1 oz) caster sugar
1½ teaspoons baking powder
75 g (2½ oz) sultanas or raisins
150 ml (5 fl oz) milk
(plus a little extra if needed)
2 large eggs, beaten
(reserve 2 tablespoons for glazing)
Method
- Preheat the oven to 220°C (425°F). Lightly grease a large baking tray or line it with greaseproof paper.
- Prepare the dry ingredients:
Place the self-raising flour and baking powder into a large mixing bowl. Add the chilled butter cubes and rub them in lightly using your fingertips until the mixture resembles fine breadcrumbs. - Add sugar and fruit:
Stir in the caster sugar, then gently mix through the sultanas or raisins, making sure they are evenly distributed. - Bring the dough together:
Pour in almost all of the milk and all but a couple of tablespoons of the beaten egg. Using a rounded knife, gently mix until a soft dough forms.