Sweets and Truffles

Fruit Scones

Enjoy making these delicious scones for a scrumptious afternoon tea with Family and Friends. 

Everyone loves how fresh and crumbly they are.

What is Scone?

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea.

In addition, you can also try making this cake using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


150g Dried fruit, such as Cherries, Raisins, Sultanas, Apricots, Blueberries or a mixture.
Orange Juice for soaking the fruit.
150g Butter with unsalted or salted whichever you prefer.
500g Self Raising Flour, plus a little extra for dusting.
2 level tsps of Baking Powder.
2 Heaped tsps Sugar and Crumbs Natural Flavoured Icing Sugar of your choice.
2 Large Free Range Eggs.
Pinch of Sea Salt.
4 Tbsp Milk, Plus a little extra for brushing.


Preheat oven to 200°C /400’F/Gas 6


1. First and foremost, brilliant Scones are about having the confidence to do as little as possible, so do what I say ( Jamie Oliver ) and they’ll be really great and the second and third time you make them you’ll get the dough into a solid mass even quicker, even better.

2. Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. 

3. Put your butter, flour, baking powder, Icing sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.

4. Drain your soaked fruit and add that to the mixture. add a tiny splash of milk if needed, until you have a soft scruffy mass- at this point, you are done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.

5. Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet- they will rise better that way ( so they say ). Re-Roll any offcuts to use up the dough.

6. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12-15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.

7. Serve with Clotted Cream and a little Jam or Lemon Curd.


If you do not want to bake a whole batch, freeze the scones after you’ve cut them out. That way, another day you can just pop the little rounds of frozen dough into the oven and cook them at 180’C/350’F Gas 4 for 25 minutes, or until golden and lovely.

We have used the recipe from Jamie Oliver.

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