Fruit scones

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.

First published in 2015

Ingredients

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

Method

1
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
2
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
3
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
4
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
5
Bake for 15 minutes or until golden brown and cooked all the way through
6
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

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.

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