Fruit Scones

A classic inspired by BBC Good food to celebrate the Queen’s Platinum Jubilee. I’m not worried about cream or jam first I’ll take them as they come. Sometimes I’ll just split them and smother them in butter. However you have them they are a must for an afternoon tea. How do you think the Queen pronounces them?

Makes 8


350g self raising flour

1/4 teaspoon salt

1 teaspoon baking powder

85g butter – cubed

3 tablespoons caster sugar

1 teaspoon vanilla extract

175g milk

100g sultanas

Squeeze of lemon

Beaten egg to glaze

A scattering of flour for work surface

Jam, butter and clotted cream to serve


Pre heat oven to 220c / 200c fan

Place your flour, baking powder and salt into a large mixing bowl and mix. Add the butter cubes and rub together to combine it all so it resembles crumbs.

Now make a well in the centre of the mixture and add the vanilla, lemon juice and milk along with the sultanas and stir to combine. I do this with a cutlery knife. Your mixture should now resemble dough so bring together with your hands into a ball and knead a few times on a floury work surface.

Gently roll out to approx 4 cm thick and cut out with a cutter with a fluted edge. You may need to bring your dough together and roll out again to make sure you get 8.

Place on a lined baking tray, glaze with the beaten egg and bake in the centre of the oven for approximately 10 minutes. They will smell heavenly while they are baking.

Remove from oven, allow to cool a little and serve with plenty of butter, clotted cream and jam.