Saturday, 5 July 2014

Sunday Afternoon Tea Bakes ~ Fruit Scones

Sunday Afternoon Tea Bakes is making a welcome return with the classic Scone.
I've been doing a lot of scone baking recently, if you follow me on Twitter or Instagram then you will have seen many a #sconeporn photo!!
 Although they are very easy to make I have been asked to share my recipe. It's totally 'fool proof' and the one I always stick to.

Today I'm using dried fruit but I have used Blueberries instead very successfully for a change.
As usual, everything is made by my own hands,  you don't need any special electrical equipment, other than an oven.
Ok, aprons on! Let's get baking!
225g Self Raising Flour
40g Caster sugar
Pinch of Salt
75g Butter (cubed)
50g Dried Fruit or Sultanas
1 Egg (beaten)
3-4 Tablespoons Milk

Preheat the oven to 220 degrees and grease a baking tray.

Makes 5-6 large Scones.

Sift the flour into a large bowl and then add in the salt, sugar & butter. With your fingers begin to 'rub' in the butter until the mixture resembles fine breadcrumbs.

Next add the dried fruit, beaten egg and milk.

Begin bringing the mixture together to form a dough with a knife, then finish off with your hands.

The dough should be soft but not sticky, if you find it is too sticky then add a little more flour, if it's too dry and won't pull together properly then add a little more milk.

Form the dough into a ball and turn it out onto a floured surface.

You can use a rolling pin to roll out the dough, but I just use my hands and press it down around an inch thick.

I use a 3 inch cutter, as I like my scones to be generous, but you could use a smaller cutter to make more scones from the dough.

Cut out your scones, by giving the cutter a sharp tap, rather than twisting it, and pop onto your prepared baking tray.
Keep reforming the dough and cutting out until you are left with only a small amount, which I always roll up into a little mini scone, for testing purposes ......the bakers perk!!
 Next you have a choice, you can either just lightly dust the top of the scones with flour, or you can glaze them.
Personally I prefer a glazed scone.
I always use the same jug that has the dregs of beaten egg in it still, add some milk and mix together.
Brush the top of each scone generously with this mixture. I've found that the addition of this little bit of egg really gives a much better glazed finish than just using milk alone.
Bake the scones for around 12-15 minutes. This timing really does depend on your own oven and how brown you like them to be, just keep a close eye on them.
In the pic above, I've left my 'mini' scone unglazed, and as you can see it really is quite a different look to the glazed scones.
For me there a three 'secrets' to a good scone ~
1. Always use butter, not margarine. It won't be disaster if you do but the taste and texture of the end result is different.
A butter scone is much more tasty and has a finer crumbly 'melt in the mouth' texture.
2. Make sure the your scone is at least 1 inch thick at the dough cutting stage, it rises much better and the 'splits' that occur during baking that give the scone it's classic look, also seem to happen much better too.
3. Make sure the oven is pre heated and hot ~ 220 degrees.
All that's left now is to enjoy with a generous helping of clotted cream & strawberry jam.
Till next time my baking lovelies!
Jenny xx


  1. Man on man, do these ever look good! I love scones but for some reason the hubby isn't big on them. Oh well, more for me!!!! :D

  2. Thanks so much for sharing this. Your pics on instagram always look so good. Have saved this to my favourites xx