Afternoon Tea Fruit Scones

Whip up a batch of these fruity and crumbly Afternoon Tea Fruit Scones this weekend with my easy recipe. Then the real question is which comes first – jam or cream?

Of course when scones are served the first question is always which goes first the jam or clotted cream. Does it really matter? It’s pretty delicious both ways and I did the research of enjoying them both to find out. I love scones and I will take them anyway I can get them. My preference is cream on top so the jam sinks into the scone a little before you bite it.

Jam then clotted cream or clotted cream than jam on your scone.

Afternoon Tea Fruit Scones

These scones are so simple to make and having a scone fresh from the oven when it’s still warm is a little luxury in life. I’ve added sultanas as I love how soft juicy they are in the finished scones. They also taste really good with dried cranberries if you want to try something a little different.

Freshly made for Afternoon Tea Fruit Scones with sultanas with the glace collection from Le Creuset.

How do you serve your scones for afternoon tea?

Traditionally Afternoon Tea Fruit Scones are served whole with a selection of clotted cream and delicious jam. It leaves the scones ready for the eater to top how they like. By serving them like this it also helps keep the inside of the scones soft and not drying out.

Who won’t my scones rise?

Make sure you are using in date rising agent like baking powder. Also check the temperature of your oven. If it’s too hot it might stop them from rising before forming the crust. Any problems eat the evidence – that is my motto.

Which goes first on scones – clotted cream or jam?

Now this is a question which I don’t think there is a complete answer for. Depending on where you are from there can be some very strong rules. Even in my family we ave those who believe it has to be cream first while others believe it’s jam first. For me I don’t mind as long as I get a scones with both cream and jam on. (cream on first but I didn’t say that).

The best thing for afternoon tea has to be a proper pot of tea. The galce collection from Le Creuset includes this beautiful chiffon pink teapot.

Time for tea with Le Creuset

With your scones you definitely need a big pot of tea. I love my Le Creuset chiffon pink teapot from the new Glacé collection. It shimmers so slightly and keeps the tea warm.

The plate is made of their wonderful stoneware. It also fits with so much of their collection. Le Creuset has such a fantastic design process so everything fits together with any other product.

Since their creation in France in 1925 Le Creuset have always had such a distinctive and now worldwide known design. It’s great that after all this time the original iconic style is still being honoured. While being updated in other ways for a modern kitchen with such beautiful colours.

Mother’s Day afternoon tea ideas

It is a lovely item to be used for special occasions like Mother’s Day afternoon tea but also is a joy to have in the kitchen day to day. I’ve been obsessed making these since I first made Mary Berry’s fruit scones as a child with my gran.

Afternoon Tea Fruit Scones made with sultanas and served on a Le Creuset heart plate with clotted cream and jam.

The fruit scones are served… who fancies one?

Afternoon Tea Fruit Scones

Sisley White
Whip up a batch of the fruity and crumbly Afternoon Tea Fruit Scones this weekend for Mother's Day. Then is the question which comes first – jam or cream?
5 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Afternoon Tea, Sweet Treats
Cuisine British, English
Servings 4 people
Calories 240 kcal


  • 450 g self-raising flour
  • 2 teaspoons 2 teaspoons of baking powder
  • 75 g unsalted butter
  • 50 g caster sugar
  • 2 large eggs
  • 225 ml milk
  • 100 g sultanas
  • clotted cream
  • jam


  • Line 2 baking trays with greaseproof paper.
  • Preheat the oven to 220ºC/ Fan 200º.
  • Sieve the flour and baking powder into a large mixing bowl.
  • Add the butter and rub together to make bread crumbs.
  • Stir in the sugar and sultanas.
  • In a jug lightly beat the eggs and add milk up to 300ml (you might not use all the milk from the ingredient list or you might need a little more).
  • Add a little a time to the dried ingredients and mix with your hands until you get a soft dough. (slightly sticky is fine). Save a little of the egg milk mix for the glaze.
  • On a lightly floured surface gently knead the dough and roll out the dough to 2cm thick.
  • Stamp out the scones using round cutters. I like ones about 5cm in diameter.
  • Place on the baking trays and using a pastry brush glaze them with the left over milk and egg mix.
  • Bake for 10-15 minutes until golden brown.
  • Allow to cool on a wire wrack with a clean tea towel on to stop them drying out.
  • Once they are cool enough to eat. Cut in half add clotted cream and jam.


Calories: 240kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Afternoon Tea Fruit Scones, easy scones, fruit scones
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13 thoughts on “Afternoon Tea Fruit Scones”

  1. 5 stars
    Ooh that looks so pretty. It’s been a very long time since I had afternoon tea – it’s such a civilised event. Always jam first for me – but I guess I would say that wouldn’t I?

  2. 5 stars
    Looks like perfect high tea scones to me! Yum! I can’t wait to make these and a hot pot of tea with my daughter. And that little pink pot is too adorable!

  3. 5 stars
    Definitely jam first for me and then as much clotted cream as I can pile on each half. Also, lashings of tea is essential with Afternoon tea – preferably served in a pretty pot like yours.


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