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Simple Fruit Scone

At Waterside our scones are always popular and most often just eaten with butter as a morning treat. But as the weather warms up and the days get longer once again, who can resist the temptation of going the whole hog and having a proper Devon cream tea with plenty of jam and clotted cream. The only question is which do you spread on first!


Step 1 Sieve the flour and salt into a large bowl.

Step 2 Dice up the butter and rub into the flour using your fingertips until it is all incorporated and you have a sandy texture.

Step 3 Mix in the sugar, baking powder and sultanas.

Step 4 Add the milk and mix together until you have a soft but not too sticky dough.

Tip; don’t over work the dough as you mix in the milk, once it has come together, stop. You are looking for a soft textured dough for scones, not elastic and springy as you would for bread.

Step 5 Turn out onto a floured surface and roll out to 4cm deep.

Step 6 Allow to rest for 20 minutes before cutting out with a 70mm cutter and placing on a baking sheet or parchment.

Step 7 Beat the egg with a little milk in a small bowl and using a pastry brush, brush the tops of the scones before baking for approximately 25 minutes in a pre-heated oven at 165°C.

Step 8 Allow to cool on a wire rack before serving with jam and clotted cream.

This is a recipe by
Matt Buzzo
View all my recipes

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