Fruit scone recipes
Our top 3 of 8 Fruit scone recipes
- Very Easy Teatime Fruit Scones
- Fresh Pear Scones
- Lemon and Date Double Cream Scones
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The fruit can be substituted for whatever you fancy. Works nice with dates, glace cherries, walnuts... one of my aunts puts in chunks of white chocolate. It's a very versatile recipe. You can substitute the white flour for wholemeal or go half and half and that's really delicious. You can also cook this in a tin to make a scone loaf. Obviously this takes a bit longer to cook though.
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- 225g self raising flour
- Pinch salt
- 50g butter or margarine
- 1 tsp baking powder
- 1 egg beaten
- 100ml milk
- 50g dried fruit (mixed or whatever you prefer)
- 50g sugar
- Pre-heat the oven to 230C/450F/Gas Mark 8.
- Sift the flour, salt, baking powder into a bowl. Then rub in the fat until it resembles breadcrumbs. (Flora is ok, or baking fat but not low fat stuff!)
- Add the sugar, the beaten egg and milk and mix until you have a fairly soft dough. Then add the fruit mix.
- Turn onto a lightly floured surface and knead lightly.
- Roll out and cut into rounds and place on the hot baking sheet.
- Bake in the hot oven for about 10mins until golden and risen.
- The secret is to start off with a very hot oven.
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- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tbsp. baking powder
- 3 tbsp. maple syrup
- 3 tbsp. liquid egg substitute
- ¾ cup pears finely chopped
- 1 medium pear
- 1/3 cup raisins
- 2-3 tbsp. skim milk
- Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.
- Combine the flours and baking powder and stir to mix well. Stir in the syrup, egg substitute, pears, currants and just enough of the milk to form a stiff dough.
- Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk.
- Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot.
This recipe can be adapted for plain scones, lemon scones or other fruit scones.e.g the more traditional raisins or sultanas, or dried cranberries. You can also use orange zest instead of lemon, which is great with any of these fruits. I get 14/15 scones sing a 58mm (2 1/4inch) round cookie cutter. Larger ones may need a couple more minutes in the oven.
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- 150 - 175 ml Milk (any type)
- 150 ml Double cream
- 1 Egg
- 385 g Self-raising flour + a little extra for dusting
- 30 g Caster sugar (golden or white)
- 100 g Dates
- 1 Lemon - finely grated zest only
- A little extra Milk and caster sugar for the tops
- As much as you like! Jam and double / clotted cream or creme fraiche to serve
- Preheat the oven 200°C fan and line 1 or 2 baking trays with baking paper.
- Using a fork, whisk 150ml milk with the cream and egg. Chop the dates in half, remove the stones, and chop into quite small pieces. Sift the flour into a large bowl, then stir in the sugar, dates and lemon zest.
- Pour in the the milk, cream and egg and stir to form a soft dough, adding more milk if you think it needs it. Dust the worktop or a board with a little flour and gently knead the dough for a few seconds until it comes together into a smooth ball.
- Press the dough to flatten it to about 2cm thick (no need to roll). Cut out scones with a round cutter and place onto the lined baking tray(s), a little apart. Brush the tops with milk and sprinkle with a little sugar. Bake for about 12 minutes until they are well risen and golden on top, and the bottom is hard and sounds hollow when you tap it.
- Serve warm or cold with jam and cream.