Incredibly easy fruit scones that are super flaky, buttery, light and loaded with sultana, it is perfect for breakfast or as a snack with a cup of coffee.
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.
I consider these fruit scones super healthy snacks as they have a tiny amount of sugar; I mean, I only use ¼ cup of sugar for the whole recipe.
Adding sultanas is truly a game-changer; these tiny pieces of sweetness wonderfully complement the buttery taste of these scones.
Sultana Scones are the best twist you can ever make out of your classic English Scones, and guess what? They are freezer-friendly.
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.
Sultana. In these fruit scones, I used sultana; you may use raisins or 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.
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.
I like to serve these scones with strawberry jam and cream.
Scones can be stored at room temperature for 2-3 day. If you like to eat your scones warm, pop them back in the microwave or oven to warm a bit.
Freeze them for up to 3 months, defrost the scones first and then reheat them in the oven or microwave.
More Scone Recipes
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Fruit Scones Recipe
- Preheat the oven to 180c / 350f.
- In a large mixing bowl, mix together flour, sugar, salt and baking powder.3 ½ cups all purpose flour, 1 tablespoon baking powder, pinch of salt, ¼ cup white sugar
- Rub in the cold butter with your fingers until the mixture resembles breadcrumbs, then stir in sultanas.125 g salted Butter, ⅓ cup sultanas
- Mix the egg with the milk and double cream in a small bowl and pour the mixture into your flour mix.1 egg, 198 ml whole milk, 56 ml heavy cream
- Mix the mixture loosely until a dough forms.
- Turn the dough onto a floured work surface and pat it down with your hand until around 1 inch thick.
- Use a dough cutter to cut out the scones.
- Place the scones on a baking tray, glaze the tops with some milk. Baked for 30-35 minutes.
- Allow to cool then serve.
- I prefer to mix scones by hand. Mixing by hand can avoid overmixing the dough.
- Make use of cold butter—or even frozen butter—to achieve a better rise of the batter.
- Once you've shaped your scones, chill them before baking if you took a long time shaping them.