Afternoon Tea Fruit Scones

Fruit scones for the most sophisticated Afternoon Tea. Fluffy, buttery and irresistible slathered in jam and cream.

Key Details

  • Serves: 12-16
  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

Ingredients

  • 125g mixed dried fruit
  • orange juice, for soaking
  • 125g cold unsalted butter
  • 480g self-raising flour
  • 2 tsp baking powder
  • 30g caster sugar
  • 1/2 tsp salt
  • 1 tsp vanilla bean paste
  • 2 large free-range eggs
  • 60ml milk
  • cream & jam, to serve

  • 125g mixed dried fruit
  • orange juice, for soaking
  • 125g cold unsalted butter
  • 480g self-raising flour
  • 2 tsp baking powder
  • 30g caster sugar
  • 1/2 tsp salt
  • 1 tsp vanilla bean paste
  • 2 large free-range eggs
  • 60ml milk
  • cream & jam, to serve

Soak your dried fruit in orange juice overnight.

Preheat the oven to 200°C/400°F/gas 6.

Mix your flour, baking powder, sugar and salt and rub together with your butter to form a crumbly, flakey texture.

Create a well and add your vanilla, eggs, milk (you may not need all of it)  and fruit (gently squeezed of excess juice before adding).

Combine it until it binds together into a scruffy dough. The less you handle your dough the lighter your scones will be so pause once it’s combined.

Tip onto a lightly floured worktop and roll to 3cm thickness.

Cut out circles using whatever resources you have available (it could be an upturned glass!). Re-roll any offcuts to use up the dough – but I wouldn’t advise doing this more than once or twice. 

Transfer the scones to a lined baking tray and brush with a bit of milk or egg to glaze.

Bake for 12-15 minutes until risen and golden.

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