Fruity scones

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  • 12 Nov

    Recipe: Fruity Scones

    This tasty recipe from our community food team is fun and easy to make.

    If you’re choosing jam, don’t forget to eat them the Cornish way and to put the jam on first!

    Makes 20 / Cooks in 30 minutes
    Ingredients
    • 150g mixed dried fruit
    • Orange juice for soaking
    • 150g cold unsalted butter
    • 500g self-raising flour, plus a little extra for dusting
    • 2 level teaspoons of baking powder
    • 2 teaspoons of golden caster sugar
    • 2 large free-range eggs
    • 4 tablespoons of milk, plus a little extra for brushing
    Method
    1. Put the dried fruit into a bowl and pour over just enough orange juice to cover. Leave the fruit to plump up for a couple of hours.
    2. Preheat the oven to 200◦
    3. Cut the butter into small cubes and put into a bowl, next add the flour, baking powder, sugar and a pinch of sea salt.
    4. Rub the butter into the mixture to get a rough breadcrumb consistency. Make a well in the middle and add the eggs and milk, bringing everything together with a spatula.
    5. Drain your soaked fruit (saving the juice to drink), and add to the mixture.

    Note:  Mix it as little as possible to incorporate everything, the more you work the mixture, the denser the scone will be.

    1. Roll the mix out on a lightly floured surface until it’s about 2-3 cm thick. Cut the scones out using a 6cm cutter or the rim of a glass and place onto a lightly floured baking tray.
    2. Brush the top of each scone with a little extra milk and bake in the oven for 12-15 minutes, or until risen and golden.
    3. Once cooled a little serve them with clotted cream and fresh local fruit or jam.