Fruit Scones

The classic British tea-time treat.

Vegetarian. Hands-on time: 5 mins. Total time: 20 mins.

Contributed by Janey Macleod (March 2003).

Fruit Scones

Photo © Cathy Lewis

One of the things that I missed most when I moved to the USA from Scotland was the traditional British tea, especially the scrumptious scones that were so readily available. But with this recipe, baking scones at home is so easy that there is no excuse for not doing it - especially as freshly-baked scones have a flavor and texture that you never find in the store-bought variety.

The best way to serve these scones is warm from the oven (leave them to cool slightly first). They will keep for several days, and are nice split and toasted. In Britain, they are nearly always eaten with butter and jelly (jam), and, in some parts of the country, with the addition of a generous dollop of cream - as in our photo. But if you are worried about cholesterol, they are also delicious on their own.

These quantities make eight to ten scones.



Oven: Pre-heat to 400F (200C)

Mix all the ingredients into a firm dough. Roll out to a thickness of about one inch (2½ cm). Using a pastry cutter or inverted glass, cut into rounds. Transfer to an oiled baking sheet and bake for 15 to 20 minutes, or until just done.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.