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Fruit Scones Recipe
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.
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
British
Servings:
25
scones
Calories:
128
kcal
Author:
Radwa
Equipment
Mixing bowl
Measuring spoons
Measuring cups
Cookie cutter
Baking sheet
Ingredients
3 ½
cups
all purpose flour
1
tablespoon
baking powder
pinch of salt
¼
cup
white sugar
125
g
salted Butter
, cold
⅓
cup
sultanas
1
egg
56
ml
heavy cream
198
ml
whole milk
Instructions
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.
Notes
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.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
94
mg
|
Potassium:
51
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
180
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
1
mg