fruit scones

fruit scone

These are simple, fluffy scones with dried raisins. I had a hankering for scones lately and was trying to do tall ones but ended up with these instead.

These looked more like drop scones, though I did cut them with a 2.5″ cutter. I probably did not work them enough. I always have this worry of over-working the dough when making scones. In the end I mostly end up under-working! Still delicious though. 🙂

Fruit scones (makes about 4-5)

  • 140 grams all-purpose flour
  • 2 tsp baking powder
  • 40 grams caster sugar
  • pinch of salt
  • 50 grams unsalted butter
  • 70 grams milk
  • 1 medium egg
  • 100 grams raisins
  1. Line a baking tray with baking paper. Preheat oven to 200 C.
  2. Mix flour, baking powder, sugar and salt together.
  3. Rub butter into the dry ingredients until it resembles breadcrumbs. Alternatively, you can process the dry ingredients with butter in a food processor. Just pulse for a couple of times.
  4. Mix milk and egg in a small jug. Set aside 1 tbsp for glazing.
  5. Pour wet ingredients into dry ingredients. Using a fork, mix well. Batter will be sticky.
  6. Add raisins. Mix until combined.
  7. Scrape batter onto a floured work board and pat out into 1 1/2 inch thick disc. Cut with a 2.5″ round cutter. Arrange on prepared baking tray, leaving about 1 1/2 inches space between each scone. Glaze scone, being careful not to let the glaze drip to the sides.
  8. Bake for 15 minutes until golden brown.

I made this to be eaten as it is. It was a last minute bake and I didn’t have any clotted cream. This scone is sweet enough but of course you can still add jam, butter and clotted cream if you like.

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