Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Fruit scones recipe

34 ratings

Afternoon tea isn't complete without scones. Bake our classic fruit scones recipe for light, fluffy scones studded with plenty of sultanas and mixed fruit before making the big decision - will you add jam first or cream first? See method

Makes 8
25 mins to prepare and 15 mins to cook
304 calories / serving
Vegetarian

Ingredients

350g plain flour, plus extra for dusting and cutting
½ tsp salt
1 tbsp baking powder
85g cold butter, cut into cubes
4 tbsp caster sugar
175ml milk, plus extra to glaze
1 tbsp lemon juice
35g mixed dried fruit
40g sultanas

Each serving contains

Energy
1280kj
304kcal 15%
Fat
10g 14%
Saturates
6g 28%
Sugars
12g 13%
Salt
0.7g 11%

of the reference intake
Carbohydrate 51.2g Protein 5.5g Fibre 2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Put the flour in a bowl with the salt and baking powder, then mix with a wooden spoon to combine.
Add the butter, then rub together with your fingertips until the mixture looks like fine breadcrumbs, then stir through the caster sugar. Make a well in the centre of the mixture.
Heat the milk in a small pan or in the microwave until lukewarm. Add the lemon juice.
Pour the milk mix into the well and add the dried fruit and sultanas. Stir with a metal spoon to combine into a shaggy dough.
Turn the dough out onto a lightly floured work surface and knead briefly for 30 secs to bring into a smooth dough.
Pat the dough into a disc about 4cm thick. Dip a 6cm cookie cutter (or the edge of a glass) into flour to prevent it from sticking and use it stamp out scones. Gently pat and knead the trimmings together to stamp out remaining scones. It should make about 8 scones.
Transfer to the lined baking sheet. Brush with milk to glaze. Bake for 12-14 mins until risen and golden.

See more Baking recipes