Fruit scones

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      25 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

I encourage you to go a little ‘off piste’ with this recipe. Replace the raisins with chopped, dried apricots and serve with apricot jam, or use dried cherries soaked in boiling water for 10 minutes and serve with a good cherry jam. This lifts a scone from traditional to bespoke.


  • 500 g self raising flour
  • 150 g butter or margarine
  • 2


  1. Put the flour, butter, sugar and salt into a food processor and blend until it resembles fine breadcrumbs. You can also do this by hand by rubbing the butter and flour between your fingers and thumbs and then adding the sugar. Add the baking powder and mix through.
  2. Add the milk and whizz briefly until a soft dough starts to appear. Turn out onto a floured surfa