Fruit scones

William Drabble

Dessert
easy
Serves6
30 minutes

PT30M

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.

Discover more:

Share recipe

Related recipes

Gluten-free scones

Victoria Glass

Cheddar scones with pickled celery and grilled figs

Nathan Outlaw

Hazelnut and tonka bean scones with strawberries and clotted cream

Anna Hansen

Cheese and chive scones with tomato relish and herby cream cheese

Karen Burns-Booth

Cream scones with Pimm's strawberry jam

Karen Burns-Booth

Ingredients

print recipe

shopping List

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

print recipe

shopping List

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

Discover more:

Share recipe

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.