Rich Fruit Scones

Great Britain


Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

These delightful rich fruit scones are perfect with a cuppa for afternoon tea or for a lunch box treat. The recipe is based on my mum’s recipe which she must have made thousands of times over the years. Serve warm with a goodly smear of butter and maybe a dollop of jam and cream for extra indulgence.


  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 50 g butter
  • 25 g caster sugar
  • 75 g mixed dried fruit
  • 1 egg beaten with 150 ml milk or buttermilk (keep a little back to glaze the tops of the scones)


    1. Preheat oven to 230°C/450°F/Gas mark 8.
    2. Sift together the flour, salt and baking powder in a bowl and add the sugar and butter. Rub in the butter until the mixture resembles fine breadcrumbs.
    3. Add the mixed dried fruit and then gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones.
    4. Roll out the dough to about 1.5cm (½″) thick, then cut out 5cm (2″) rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
    5. Arrange scones on baking sheets then brush tops with the milk and egg mixture. Bake for 8 to 10 minutes until well risen and lightly golden. Cool on a wire rack.