Afternoon Tea Fruit Scones

Prep Time 10 minutes
Servings 4 people
Author Sisley White


  • 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


  1. Line 2 baking trays with greaseproof paper.
  2. Preheat the oven to 220ºC/ Fan 200º.

  3. Sieve the flour and baking powder into a large mixing bowl.

  4. Add the butter and rub together to make bread crumbs.

  5. Stir in the sugar and sultanas.

  6. 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).

  7. 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.

  8. On a lightly floured surface gently knead the dough and roll out the dough to 2cm thick.

  9. Stamp out the scones using round cutters. I like ones about 5cm in diameter.

  10. Place on the baking trays and using a pastry brush glaze them with the left over milk and egg mix.

  11. Bake for 10-15 minutes until golden brown.

  12. Allow to cool on a wire wrack with a clean tea towel on to stop them drying out.

  13. Once they are cool enough to eat. Cut in half add clotted cream and jam.