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Fruit Scones

Make these lovely fruit scones in 20 minutes. Perfect for afternoon tea with friends. Serve them warm with jam and cream.

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Fruit Scones

Using chilled butter in this recipe contributes to a light and flaky dough. Sultanas can be swapped with other dried fruits of your choice, such a cranberries, diced dried apricots etc.

Prep. Time
20 min
Cook Time
20 min
Total Time
40 min

Plain Flour                   250g
Baking Powder           2 tsp
Billington’s Golden    45g
Caster Sugar
Unsalted butter,          40g
Sultanas                        100g
Egg, medium                1
Milk                               75ml


1.  Preheat the oven to 220°C, and line a baking tray with baking parchment.
2.  Sieve the flour and baking powder into a large bowl and add the sugar and butter, rub together until the mixture resembles breadcrumbs then add the sultanas.
3.  In a jug beat together the egg and milk then pour into the bowl and mix using a round bladed knife until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.
4.  Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter cut 8 scones.
5.  Place these on the baking tray, leaving about 5cm space in between, brush the tops with a little milk and sprinkle with caster sugar then bake in the oven for 15-20 minutes until they are golden brown and risen.
6.  Cool on a wire rack, then to serve split and top with jam and cream.


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