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.