Fruit Scones

A traditional English afternoon tea simply would not be complete without a scone and jam! !

I have fond memories of my Mum making these for our Sunday tea, a real treat.
ServesPrep / Cooking TimeDifficulty
12 35 minutes 1


225g plain flour
Pinch salt
1 level tsp cream of Tartar
1/2 level tsp of Bicarbonate of soda
15g caster sugar
60g cold butter cut into small pieces
30g sultanas
20g glacé cherries cut into small pieces
Approximately half pint of milk


  • Preheat the oven to 210°C and lightly grease a baking sheet.
  • Sieve the flour, salt, cream of tartar, bicarbonate of soda and sugar into a large bow.
  • Using the tips of your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the dried fruit and mix in with a spoon.
  • Slowly add the milk beating into the flour mixture to incorporate but stop adding the milk when you have a firm dough.
  • Roll out the dough on a lightly floured board to about 1" thick and cut out rounds using either a fluted or plain cutter.
  • Place the rounds onto the baking sheet making sure that you leave a good gap between the rounds to allow for expansion during cooking.
  • Using a pastry brush brush the tops with the remainder of the milk.
  • Place in the middle of the oven and bake for about 15 minutes or until golden brown.
  • Transfer to a rack to cool
  • Serve with just butter spread over the two halves or add jam and cream if you are feeling a bit naughty! Delicious.
  • Option:
  • Cut the scone in half and spread the Nutella evenly over each half
  • Place a few raspberries (or sliced strawberries) on the top and savour the moment!
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