There’s something timeless about a freshly baked fruit scone, still warm from the oven and studded with sweet, juicy currants. This recipe gives you that classic tear‑apart texture — light, tender, and just the right amount of crumbly — perfect for serving with butter, jam, or a generous spoonful of clotted cream. It’s simple, comforting baking at its best.

Fruit scones

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Cook Time 15 minutes mins

Course Cake

Servings 20

Ingredients

  

• 500 g plain flour
• 100 g caster sugar
• 2 tsp baking powder
• ½ tsp salt
• 170 g butter
• 1 egg, lightly beaten
• 225 ml milk, plus extra for glazing
• 75 g sultanas or currants

Instructions

 

• Preheat oven to 200 C / Gas 6. Lightly grease two baking tray.
• In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter. Mix the egg and milk in a small bowl, add the sultanas and stir into flour mixture until moisten a moist dough.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 2cm thick round. Using a round cutter, cut out and place on the prepared baking tray, repeat until all the dough has been used up.
• Glaze the tops with milk and bake 15 minutes in the preheated oven or until golden brown.