Buttery, dense and crumbly, baking the perfect British fruit scone is all about texture. Create the best base for huge dollops of rich cream and sweet jam.
Fruit Scone Temperatures
- Scones are cooked when the internal temperature reaches 95-99 °C
- Check the temperature using a Thermapen
- Cooking to temperature ensures they are perfectly soft and buttery
British Fruit Scones Recipe
Ingredients
Makes around 12 scones (depending on the cutter size)
- 450g self-raising flour
- 2 tsp baking powder
- 75g butter, room temperature
- 50g caster sugar
- 2 eggs
- 225ml milk
- 50g sultanas
Directions
To make the scones
- Preheat oven to 220 °C and place some greaseproof paper onto a baking tray.
Sieve the flour and baking powder into a large bowl. Add the butter and rub the butter into the flour until it’s all the same texture and there are no lumps of butter. - Add the sugar and mix by lifting the mixture with your thumb and fingers.
- Crack the eggs into a jug with the milk and lightly beat. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough.
- Roll the dough out on a lightly floured surface until 1-2 inches thick.
- Use a cutter to stamp out the dough by pushing the cutter straight down into the dough
- Arrange the scones on the prepared baking trays and brush the tops with egg yolk to glaze. Bake for about 15 minutes before checking their core temperature with your Thermapen. When they are between 95 and 99 °C, they are perfectly baked and can be removed from the oven and placed on a wire rack to cool.
- Split open and fill with plenty of clotted cream and strawberry jam. Make some tea and enjoy!
