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    Home » Recipes » Baking

    Easy Fruit Scones

    Published: Apr 25, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 9 Comments

    Jump to Recipe Print Recipe
    Fruit scone pin image.

    Easy fruit scones studded with dried fruit are a classic tea-time treat in the UK, especially when they're served with jam and clotted cream!

    Delicious fresh from the oven and best of all super quick and easy to make!

    Fruit scone on a blue plate with jam and cream.

    Buttermilk is used in this easy fruit scone recipe to ensure the scones are light and fluffy! Just how they should be!

    For the dried fruit I've used juicy currants, but sultanas or raisins would also work well.

    👩‍🍳 Love scones? Try my easy cherry and almond scones too!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 How to make fruit scones
    • 💭 Expert tips
    • 🍴 What to serve with scones
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More easy baking recipes
    • Recipe
    • 💬 Comments
    Easy currant scones.

    ✔️ Why you'll love this recipe!

    Here's why this is the best recipe for homemade scones!

    • An easy scone recipe for inexperienced bakers.
    • Perfect for Afternoon Tea.
    • Enjoy al fresco with jam and clotted cream on warm sunny Sunday afternoons.
    • Freezer-friendly.

    🛒 Ingredient notes

    Ingredients for fruit scones.

    For this simple fruit scone recipe you will need the following ingredients!

    • Flour - self-raising flour helps give the scones a lift.
    • Bicarbonate of Soda - another raising agent.
    • Salt
    • Butter - cold and cubed. Use unsalted if you can.
    • Caster Sugar - a small amount of sugar gives them a lovely background sweetness, without being overly sweet like American scones.
    • Buttermilk - helps create light and fluffy textured scones.
    • Vanilla Extract - use a good quality extract for the best flavour.
    • Dried Fruit - I like small juicy currants but use other dried fruit if you prefer.
    • Milk - for glazing the tops of the scones. Alternatively, you could use a beaten egg.

    🔪 How to make fruit scones

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Sieve the flour into a large mixing bowl and mix in the bicarbonate of soda and salt.

    Two: Rub in the cold cubed butter with your hands until you get fine breadcrumbs. You could also do this in a food processor, but be careful not to over-process the mixture, which would result in tough scones.

    Three: Stir in the caster sugar.

    Making the scone dough in a mixing bowl.

    Four: Add the buttermilk, vanilla extract, and currants and mix with a metal knife until combined. Use your hands to then bring the dough together.

    Five: Shape the dough into a round on a lightly floured work surface to around 4cm thick. Use a 5cm fluted biscuit cutter to stamp out the scones. You'll need to reform the dough a couple of times to get the maximum number of scones.

    💡 Top Tip - for evenly risen scones, try not to twist the cutter when you stamp out the rounds.

    Six: Place the scones on a lined baking tray and glaze with milk. Bake in a hot oven for 12 minutes or until golden brown.

    💭 Expert tips

    • If you can't get hold of buttermilk at the grocery store, you can make your own buttermilk by squeezing some lemon juice into milk and leaving it to stand at room temperature for 15 minutes before using it. The buttermilk helps the scones to become light and fluffy. 
    • Always use cold cubed butter straight from the fridge. If you try to rub in soft warm butter you will be left with a sticky mess. Cold butter helps to keep the dough cool and gives the scones the perfect flakey texture once baked.
    • You don't need a rolling pin to roll out the dough. Just shape it with your hands for rustic-looking scones.

    🍴 What to serve with scones

    Serve your delicious fruit scone with any of the following!

    • Strawberry jam and clotted cream. Being Cornish it's ALWAYS jam first!
    • Raspberry jam or blackcurrant jam.
    • Butter.
    • Marmalade.
    • Lemon Curd.
    • Whipped double cream and strawberry coulis or blackcurrant coulis.
    Fruit scones on a cooling rack.

    📖 Variations

    • Make plain scones and omit the dried fruit.
    • Add lemon zest for a citrus zing.
    • Swap the currants for glace or dried cherries.
    • Add fresh berries such as blueberries for blueberry scones.
    • Add walnuts for crunch and texture, or why not have a go at making my easy date and walnut scones!
    • Make savoury cheese scones instead using my master scone recipe but omitting the sugar and fruit, and adding grated cheddar cheese.

    🥡 Storage

    Scones are best eaten fresh from the oven. Leftovers can be stored in an airtight container for up to 2 days.

    Fruit scones  on a wire rack.

    ❓ Frequently asked questions

    Can you freeze scones?

    Yes, scones freeze well. Cool thoroughly before placing them in a freezer-safe container to protect from freezer burn. Use the scones within 3 months.

    How do you defrost frozen scones?

    Place the frozen scones on a plate at room temperature and allow them to defrost for about 2 hours. Cover with a tea towel to prevent them from drying out.

    How do you know a scone is cooked?

    The tops of the scones should be a rich golden brown colour, and when you pick the scone up and tap the bottom, it should sound hollow.

    😋 More easy baking recipes

    • Cherry Almond Scones
    • Date and Walnut Scones
    • Date Flapjacks
    • Lardy Cake
    • Rolo Brownies

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    Recipe

    Fruit scone on a plate with jam and clotted cream.
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    5 from 8 votes

    Easy Fruit Scones

    Easy fruit scones studded with dried fruit are a classic tea-time treat in the UK, especially when they're served with jam and clotted cream!
    Course Baking
    Cuisine British
    Keyword currant scone, easy fruit scone, fruit scone
    Prep Time 8 minutes
    Cook Time 12 minutes
    Total Time 20 minutes
    Servings 10
    Calories 306kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Measuring Jug
    • Mixing Bowl
    • Baking Paper
    • Baking Sheets
    • Pastry Brush

    Ingredients

    Metric - US Customary
    • 450 g Self Raising Flour
    • 1 teaspoon Bicarbonate of Soda
    • ¼ teaspoon Salt
    • 100 g Butter cold and cubed
    • 50 g Caster Sugar
    • 300 ml Buttermilk
    • 1 teaspoon Vanilla Extract
    • 150 g Currants or use raisins or sultanas
    • 3 tablespoon Milk for glazing

    Instructions

    • Preheat the oven to 220°c (200° fan/ 400F/ Gas 6). Line a large baking sheet with baking paper.
    • Sieve the flour into a large mixing bowl and mix in the bicarbonate of soda and salt.
      450 g Self Raising Flour, 1 teaspoon Bicarbonate of Soda, ¼ teaspoon Salt
    • Rub in the cold cubed butter with your hands until you get fine breadcrumbs. You could also do this in a food processor, but be careful not to over-process the mixture, which would result in tough scones.
      100 g Butter
    • Stir in the caster sugar.
      50 g Caster Sugar
    • Add the buttermilk, vanilla extract, and currants and mix with a metal knife until combined. Use your hands to then bring the dough together.
      300 ml Buttermilk, 1 teaspoon Vanilla Extract, 150 g Currants
    •  Shape the dough into a round on a lightly floured work surface to around 4cm thick. Use a 5cm fluted biscuit cutter to stamp out the scones. You'll need to reform the dough a couple of times to get the maximum number of scones.
    • Place the scones on a lined baking tray and glaze with milk. Bake in a hot oven for 12 minutes or until golden brown.
      3 tablespoon Milk

    Notes

    Expert Tips:
    • If you can't get hold of buttermilk at the grocery store, you can make your own buttermilk by squeezing some lemon juice into milk and leaving it to stand at room temperature for 15 minutes before using it. The buttermilk helps the scones to become light and fluffy. 
    • Always use cold cubed butter straight from the fridge. If you try to rub in soft warm butter you will be left with a sticky mess. Cold butter helps to keep the dough cool and gives the scones the perfect flakey texture once baked.
    • You don't need a rolling pin to roll out the dough. Just shape it with your hands for rustic-looking scones.
     
    Variations:
    • Make plain scones and omit the dried fruit.
    • Add lemon zest for a citrus zing.
    • Swap the currants for glace or dried cherries.
    • Add fresh berries such as blueberries for blueberry scones.
    • Add walnuts for crunch and texture, or why not have a go at making my easy date and walnut scones!
     
    Can you Freeze Scones?
    Yes, scones freeze well. Cool thoroughly before placing them in a freezer-safe container to protect them from freezer burn. Use the scones within 3 months.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Fruit Scones
    Amount per Serving
    Calories
    306
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    4
    mg
    1
    %
    Sodium
     
    209
    mg
    9
    %
    Potassium
     
    217
    mg
    6
    %
    Carbohydrates
     
    54
    g
    18
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    74
    IU
    1
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    72
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

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    Reader Interactions

    Comments

    1. Nic

      April 25, 2022 at 1:44 pm

      5 stars
      Absolutely delicious scones, thanks for the yummy recipe! Will make again.

      Reply
    2. Shelley

      April 25, 2022 at 1:59 pm

      5 stars
      Oh yummmmm! Thanks for all the step-by-step photos, helpful tips, and serving suggestions! And maybe best of all ... that I can make these ahead and freeze them!

      Reply
    3. Beth

      April 25, 2022 at 2:08 pm

      5 stars
      Yum! I absolutely adore scones. I discovered them a few years ago, and I never looked back. I can't wait to try your recipe.

      Reply
    4. Natalie

      April 25, 2022 at 2:15 pm

      5 stars
      Yum, what a perfect scones. I'll give your recipe a try. Never used buttermilk before.

      Reply
    5. Toni

      April 25, 2022 at 2:21 pm

      5 stars
      These are really amazing scones! I loved it! Thanks for the recipe!

      Reply
    6. Jean

      May 06, 2022 at 10:22 pm

      5 stars
      Lovely scones .
      So light, never made them with butter milk before .

      Reply
      • Beth Sachs

        May 07, 2022 at 7:08 am

        So glad you enjoyed them Jean. Buttermilk is definitely the secret ingredient!

        Reply
    7. Sylvie

      October 30, 2022 at 3:04 pm

      Ilike the sound of this recipe, but do I air fry or use bake mode, thankyou.

      Reply
      • Beth Sachs

        October 31, 2022 at 8:13 am

        Hi Sylvie. You use the air fryer mode for the scones. Enjoy!

        Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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