Fruit scones

    35 min

    Serve these scones warm with clotted cream and strawberry jam.

    227 people made this

    Serves: 8 

    • 225g plain flour
    • 4 teaspoons baking powder
    • 5 tablespoons unsalted butter
    • 5 tablespoons caster sugar
    • 160ml full fat milk
    • 70g currants
    • 1 egg yolk, beaten

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a baking tray or line with baking parchment.
    2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in centre, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
    3. On a generously floured surface, roll out dough to 2cm thickness. Stamp out 5cm rounds with a pastry cutter. Transfer to prepared tray, and brush tops with egg yolk. Allow to stand for 15 minutes.
    4. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (132)


    Used different ingredients. I wash nd cut up 110g of fresh strawberries and put them instead of currants but more flour will be needed because the juice from the strawberries makes it too wet.  -  24 Oct 2010


    Excellent. Used sr flour and only 2 teaspoon baking powder. Cooked on 220 and barely took 10 minutes! Delicious with jam and cream. My husband loves them.  -  06 Jul 2017


    Mine went like rock cakes but my hubby loved them.I am now going to make some more  -  06 Apr 2015