English Fruit Scones is a tradition my family have had for as long as I remember. Warm scones with strawberry jam and Cornish clotted cream. They are very easy to prepare and fill the kitchen with a mouth watering aroma. While the traditionalist would go with jam and clotted cream, there are alternatives that hit the spot.

Why not try honey, fruits, whipped cream and even chocolate. Or you could go down the salmon, cheese and even guacamole and hummus. English Fruit Scones are capable of handling a variety of fillings. The are a lovely main dish, side dish and snack.

English Fruit Scones

It doesn't matter how old you are, what your doing, you will always make time for a proper scone.

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Course: Main Dish, Side Dish, Snack

Cuisine: British

Keyword: Bake, Eggs, Fruit, Sultanas, Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Scones

Calories: 150kcal

Ingredients

450 g all purpose flour See note 1
1 pinch salt
5 tsp baking powder
75 g unsalted butter See note 1
75 g caster sugar
150 g sultanas rinsed/dried
3 large eggs free range/See note 2
250 ml milk

Instructions

Turn on the oven and preheat to 220C/425F/Gas Mark 7
In a large mixing bowl, sieve the dry ingredients (salt, flour and baking powder) and stir to combine.
450 g all purpose flour, 1 pinch salt, 5 tsp baking powder
Add the butter and mix in with the dry ingredients until it looks like breadcrumbs. I use my fingers to do this but a food processor also works.
75 g unsalted butter
Add the sultanas, sugar and the eggs and stir again. The mixture will become thicker which is ok.
75 g caster sugar, 150 g sultanas, 3 large eggs
Slowly add the milk to the mixing bowl stirring thoroughly until it becomes a smooth dough. Adding the milk slowly, a little each time makes it easier to mix.
250 ml milk
Lightly oil/grease a large baking.
Lightly flour a clean worksurface and transfer the dough onto it. Flour a rolling pin and roll the dough until its about ¾ inch thick.
Coat the blade of your pasty cutter in a little flour (prevents the dough from sticking) and push into the dough. Do not twist but just use a downward motion.
Place them onto the baking tray.
Crack the last egg into a small dish/cup and beat. Using a pastry brush the tops of the scones only not the sides with the egg.
3 large eggs
Pop into the oven for 10 minutes or until a lovely golden brown.
Remove from the oven and allow to cool a little before serving.

Notes

Note 1: You will need a little extra flour for Steps 7 and 8 and extra butter to line the baking tray in Step 6. These are in addition to the quantity shown in the ingredients section.

Note 2: 3 eggs are included within this recipe. 2 eggs are used in step 4 while the final egg is used in step 10 .