Fruit scones recipe

Name: Fruit scones
Yield: Makes 8
Ingredients: 350g plain flour, plus extra for dusting and cutting; ½ tsp salt; 1 tbsp baking powder; 85g cold butter, cut into cubes; 4 tbsp caster sugar; 175ml milk, plus extra to glaze; 1 tbsp lemon juice; 35g mixed dried fruit; 40g sultanas

Afternoon tea isn't complete without scones. Bake our classic fruit scones recipe for light, fluffy scones studded with plenty of sultanas and mixed fruit before making the big decision - will you add jam first or cream first?

See method

Makes 8
25 mins to prepare and 15 mins to cook
304 calories / serving

Vegetarian

Shop your ingredients

Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
350g plain flour, plus extra for dusting and cutting
£0.70
£0.47/kg
Tesco Cooking Salt 1.5Kg
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ tsp salt
£1.90
£1.27/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
1 tbsp baking powder
£0.57
£3.80/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
85g cold butter, cut into cubes
£1.85
£7.40/kg
Silver Spoon Caster Sugar 1Kg
4 tbsp caster sugar
£2.25
£2.25/kg
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
175ml milk, plus extra to glaze
£0.65
£0.65/litre
Pride Lemon Juice 250Ml
Everyday Low Price
1 tbsp lemon juice
£0.80
£3.20/litre
Tesco Dried Mixed Fruit 500G
35g mixed dried fruit
£2.00
£4.00/kg
Grower's Harvest Sultanas 500G
Aldi Price Match
40g sultanas
£1.39
£2.78/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Put the flour in a bowl with the salt and baking powder, then mix with a wooden spoon to combine.
Add the butter, then rub together with your fingertips until the mixture looks like fine breadcrumbs, then stir through the caster sugar. Make a well in the centre of the mixture.
Heat the milk in a small pan or in the microwave until lukewarm. Add the lemon juice.
Pour the milk mix into the well and add the dried fruit and sultanas. Stir with a metal spoon to combine into a shaggy dough.
Turn the dough out onto a lightly floured work surface and knead briefly for 30 secs to bring into a smooth dough.
Pat the dough into a disc about 4cm thick. Dip a 6cm cookie cutter (or the edge of a glass) into flour to prevent it from sticking and use it stamp out scones. Gently pat and knead the trimmings together to stamp out remaining scones. It should make about 8 scones.
Transfer to the lined baking sheet. Brush with milk to glaze. Bake for 12-14 mins until risen and golden.