Soft, fluffy fruit scones packed with juicy dried fruit are a classic British bake and so quick and easy to make at home. These homemade fruit scones have a golden, tender crumb and are perfect served warm with butter, jam, or clotted cream.
Whether for afternoon tea, as a snack for after school or work, or for a simple weekend treat, this easy fruit scone recipe delivers bakery-style results every time.
I have various scone recipes on this site, including a lot of fruity scones (rhubarb, blackberry, cheese, cherry and coconut and more, not forgetting various slow cooker scones) but these are the everyday scones I make the most. So I have gone back to basics with this recipe.
These easy fruit scones are quick to make and such a nostalgic bake anytime.
Triangle or American-style scones have a few advantages over traditional round scones that I love:
- so easy to make, you only need a knife, no scone cutters are required
- they are bigger giving you more scone!
- they come out fluffier because you are working the dough less – no rolling out, cutting out and re-rolling to use the scraps left after cutting. Win-win!
- there is room for more filling – butter, cream and jam
Jump to:
Ingredients
Here are the ingredients you will need for this fruit scone recipe. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- raisins – feel free to swap raisins for sultanas, currants or a mixture. I tend to use whatever I have in my baking cupboard that needs to be finished. They add little bursts of chewy sweetness to the dough.
- self-raising flour – this type of flour ensures your scones rise when baked. If you don’t have self-raising flour you can use plain flour plus 1.5 tbsp of baking powder instead.
- butter – this provides richness to the scone dough. I tend to use unsalted butter in my baking.
- salt – a little salt enhances the flavour of the other ingredients. If you are using salted butter you can omit it.
- caster sugar – scone dough only uses a little sugar for sweetening. You can use granulated sugar if that’s all you have.
- milk – helps to make the soft scone dough when combined with the dry ingredients.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make these fruit scones perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Pre-heat your oven to 180°C or 350°F. Measure out the self-raising flour and butter, and cut the butter into cubes. Add a pinch of salt.
Step 2. Rub the butter into the flour roughly, until it has the appearance of breadcrumbs.
Step 3. Add the milk and sugar and stir it together until it forms a soft dough.
Step 4. Once the dough has come together, tip it onto a floured surface.
Step 5. Knead gently just to bring the dough together.
Step 6. Add the raisins and briefly knead them into the dough.
Step 7. Shape the dough into a flattened ball shape.
Step 8. Cut the dough into six triangles – first cut the dough in half then cut each half into three equal pieces.
Step 9. Transfer the triangles to a lined baking sheet. Brush the scones with a little milk using a pastry brush.
Step 10. Bake for 20-25 minutes at 180℃ / 350℉, until golden and cooked through.
Enjoy warm with butter or cream and jam with a cup of tea!
Top Tip
Scones are always best eaten fresh on the day they’re made. Or sometimes, eaten as soon as they are out of the oven, smothered in butter!
Substitutions
This recipe is vegetarian.
To make the scones dairy free or vegan, use plant-based milk and plant-based butter.
Variations
You can use different dried fruit in your fruit scones such as dried cranberries, dried cherries, chopped dried apricots, dried blueberries or even dried pineapple. These will all give fruit scones a different dimension and a twist on the traditional raisins, sultanas or currants.
Try adding a little lemon or orange zest.
For chocoholics, why not do away with fruit completely and replace it with chocolate chips.
Storage
Store fruit scones in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place – avoid the fridge.
If your kitchen is very warm, they may only stay at their best for one day.
Freezing
Fruit scones freeze very well. Allow to cool completely, then freeze in a sealed bag or container for up to 3 months.
You can freeze them whole or sliced in half for easier serving.
Defrosting and Reheating
Defrost at room temperature for a few hours.
To refresh, warm in the oven at 140°C for approx. 5 minutes.
Alternatively, microwave briefly (10-20 seconds), though this gives a softer texture.
Related
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Recipe
Fruit Scones
Ingredients
- 225 g (1 ¼ cups + 2 tbsp) self-raising flour
- 1 pinch salt
- 55 g (¼ cup) butter unsalted
- 30 g (2 tbsp + 1 tsp) caster sugar
- 150 ml (½ cup + 2 tbsp) milk
- 100 g (½ cup + 3 tbsp) raisins or sultanas, currants
Equipment
Instructions
- Pre-heat your oven to 180°C or 350°F. Measure out the self-raising flour and butter and cut the butter into cubes. Add a pinch of salt.225 g / 1 ¼ cups + 2 tbsp self-raising flour, 55 g / ¼ cup butter, 1 pinch salt
- Rub the butter into the flour roughly, until it has the appearance of breadcrumbs.
- Add the milk and sugar and stir it together until it forms a soft dough.150 ml / ½ cup + 2 tbsp milk, 30 g / 2 tbsp + 1 tsp caster sugar
- Once the dough has come together, tip it onto a floured surface.
- Knead gently just to bring the dough together.
- Add the raisins and briefly knead them into the dough.100 g / ½ cup + 3 tbsp raisins
- Shape the dough into a flattened ball shape.
- Cut the dough into six triangles – first cut the dough in half then cut each half into three pieces.
- Transfer the triangles to a lined baking sheet. Brush the scones with a little milk using a pastry brush.
- Bake for 20-25 minutes at 180°C / 350°F, until golden and cooked through.
- Enjoy warm with butter, jam and clotted cream!
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