Fruit Scones Recipe

I made the best fruit scones with raisins and sultanas! They turned out absolutely AMAZING!

I love how super flaky, buttery, and light they are, and the sweetness of the fruit is just perfect.

Fruit Scones

I like to serve my fruit scones with cream and strawberry jam, as you can see in the pictures. This is my go for a simple fancy breakfast from time to time.

The texture is perfect for how a scone should be; it is crusty on the edges and so fluffy yet firm in the middle, and the taste is oh-so. I love these scones for breakfast with a cup of Chocolate Milk Tea or Oat Milk Hot Chocolate.

Adding sultanas and raisins is truly a game-changer; these tiny pieces of sweetness wonderfully complement the buttery taste of these scones.

These scones are the best twist you can ever make out of your classic English Scones, and guess what? They are freezer-friendly.

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Flour. I used all purpose flour (plain flour). Cake flour also work well in this recipe.

Baking Powder. It will help the scone batter to rise for a fluffier and softer texture.

White Sugar. I use a tiny amount of sugar to sweetness the batter. You can use brown sugar in place of white sugar.

Sultanas and Raisins. In these fruit scones, I used sultana and raisins; you may dried cranberry instead.

Butter. Butter helps your scones leaven and creates more fluffy, flaky, tender scones.

Egg. I used just one large egg.

Heavy Cream and Milk.I used both to mix the dry ingredients. I know not many recipes use heavy cream in making scones, but I assure you you won't regret it. It gives richness to the scones.

Note: you may use buttermilk or non dairy milk instead of whole milk.

How To Make Fruit Scones?

Before starting, preheat the oven to 180c / 350f.

One: In a large mixing bowl, mix together flour, sugar, salt and baking powder.

Two: Rub in the cold butter with your fingers until the mixture resembles breadcrumbs.

Tip: Make use of cold butter—or even frozen butter—to achieve a better rise of the batter.

Three: Mix the egg with the milk and heavy cream in a small bowl and pour the mixture into your flour mix.

Tip: I prefer to mix scones by hand. Mixing by hand can avoid overmixing the dough.

Four: Mix the mixture loosely until a dough forms, then stir in sultanas and raisins.

Five: Turn the dough onto a floured work surface and pat it down with your hand until around 1 inch thick.

Six: Use a dough cutter to cut out the scones. Place the scones on a baking tray, glaze the tops with some milk.

Tip: Once you've shaped your scones, chill them before baking if you took a long time shaping them. Chilling them cools the butter down again, which is how you'll get that flaky texture.

Seven: Baked for 30-35 minutes, allow to cool, then serve.

Tip: I store them at room temperature for 2-3 day. If I like to eat one scone warm, I simply pop it in the microwave or oven to warm a bit.

More Scone Recipes

• Lemon Raspberry Scones
• Cinnamon Scones
• Victoria Scones
• Classic Pumpkin Scones

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Recipe Card