Fruit Scones

Soft on the inside, lightly crisp on the outside, and dotted with sweet bursts of fruit, fruit scones are a timeless bakery classic. Perfect for breakfast, brunch, or afternoon tea, these scones strike the ideal balance between tender crumb and buttery richness. Served warm with butter, jam, or clotted cream, they’re a simple pleasure that never goes out of style.

This recipe delivers reliable, fluffy fruit scones every time, using basic pantry ingredients and straightforward steps—ideal for both beginner and experienced bakers.

Why You’ll Love This Recipe

Light, tender texture with golden tops
Sweet fruit in every bite
Quick and easy to make
Perfect for tea time, brunch, or snacking
Freezes well for later enjoyment

Ingredients (Makes 8–10 Scones)

2 cups (250 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup (115 g) cold unsalted butter, cubed
¾ cup milk (plus extra for brushing)
1 teaspoon vanilla extract
¾ cup dried fruit (raisins, currants, sultanas, or mixed dried fruit)
Optional: zest of 1 orange or lemon

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the Butter

Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. Small butter pieces are key to fluffy scones.

4. Add Fruit and Liquid

Stir in the dried fruit and citrus zest if using.

Make a well in the center and pour in the milk and vanilla extract. Mix gently until just combined. Do not overmix.

5. Shape the Dough

Turn the dough onto a lightly floured surface. Gently pat it into a round about 1 inch (2.5 cm) thick.

Use a round cutter to cut out scones, or slice into wedges. Place them on the prepared baking tray.

6. Bake

Brush the tops lightly with milk.

Bake for 12–15 minutes, or until the scones are risen and golden on top.

Serving Suggestions

Fruit scones are best served:

Warm with butter and jam
With clotted cream for a classic touch
Alongside tea or coffee
As part of a brunch spread

Tips for Perfect Fruit Scones

Use cold butter: Ensures a light, flaky texture
Handle dough gently: Overworking makes scones tough
Plump dried fruit: Soak briefly in warm water or tea for extra juiciness
Bake close together: Helps scones rise evenly

Variations

Mixed Berry Scones: Replace dried fruit with fresh or frozen berries
Chocolate Chip Scones: Swap fruit for chocolate chips
Whole Wheat: Use half whole wheat flour for a nuttier taste
Glazed Scones: Drizzle with a simple sugar glaze after baking

Storage

Room temperature: Store in an airtight container for up to 2 days
Freezer: Freeze baked scones for up to 3 months
Reheat: Warm briefly in the oven for best texture

Final Thoughts

Fruit scones are a simple yet elegant baked good that brings comfort and charm to any table. With their tender crumb, buttery flavor, and pops of sweet fruit, they’re perfect for everything from cozy mornings to afternoon gatherings.