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Afternoon Tea Fruit Scones

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?
Course Afternoon Tea, Sweet Treats
Cuisine British, English
Keyword Afternoon Tea Fruit Scones, easy scones, fruit scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 240kcal
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


  • 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.