Fruit Scones Recipe

Quick and simple to make, this fruit scone recipe from William Drabble is a great place to start if you're new to baking. Whip up a batch of these and eat while still slightly warm for the ultimate indulgent cream tea. You could even serve the scones with your very own homemade jam if feeling adventurous.

Ingredients

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Metric

Imperial

Scones

500g of plain flour, sifted
28g of baking powder
85g of butter
60g of sugar
1 handful of currants
1 handful of sultanas
140ml of single cream
140ml of milk

To plate

2 dollops of clotted cream, per person
2 dollops of homemade strawberry jam, per person

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Preheat the oven to 220°C/gas mark 7. Sieve the flour and baking powder together, add the sugar then rub in the butter

500g of plain flour
28g of baking powder
85g of butter
60g of sugar

Add the sultanas and currants if you would like fruit scones or leave them out for plain

1 handful of currants
1 handful of sultanas

Gently mix in the milk and cream to form into a dough being careful not to overwork it

140ml of single cream
140ml of milk

On a floured surface, roll the dough out until its 2.5cm thick. Cut to desired size and shape using scone cutters or a knife

Bake for 15 minutes or until golden brown and cooked all the way through

Serve warm with plenty of clotted cream and home made strawberry jam

2 dollops of clotted cream
2 dollops of homemade strawberry jam

First published in 2015

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William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.