• Sarah L Samuels

Sarah’s Cafe Fruit Scones

Updated: Apr 6

When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers really loved them!


This is my fruit scone recipe and we always had lovely comments from customers on how good the scones were and even had people taking a few extra home with them! We served them with butter and home-made raspberry jam and offered clotted cream too!!


My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice.





Jump to recipe


To start pre-heat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7 and line a baking tray with baking parchment.


In a large bowl weigh out the self-raising flour, baking powder and butter.


The butter should be cold and cut into cubes to make it easier to rub into the flour.



Rub the butter into the flour until you have a texture of fine breadcrumbs.


Use the tips of your fingers and rub the butter and the flour until there are no lumps of butter visible.



Add the sugar and sultanas to the flour and sugar mixture.


In a measuring jug put the buttermilk and egg and lightly whisk with a fork.

You can buy buttermilk in the supermarkets or you can make it yourself. Mix the juice of half a lemon with 100ml of milk and mix - after a few minutes it will look curdled and is ready to use.



Add 3/4 of milk mixture into the dry ingredients and bring together with your hands.


Add only enough of the remaining milk mixture until the dough comes together.


You probably won’t need it all. Using your hands will make it much easier to feel when you have enough liquid to form a nice soft dough without being too sticky.


Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick



Then cut out with a 6 cm round cutter.



Re-roll and cut out until all the dough is used.

Place the scones on the lined baking tray and brush with milk or any egg mixture that is left.




Bake for 12-14 minutes until golden brown.



Sarah’s Cafe Fruit Scones


Sarah’s serving: 6

Baking time: 12-14 minutes


Recipe:


230g Self Raising Flour

1 tsp Baking Powder

40g Unsalted Cubed Cold Butter

40g Caster Sugar

50g Sultanas

1 Large egg

100 ml Buttermilk



Method:

  1. Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7 and line a baking sheet with baking parchment.

  2. In a large bowl weigh out the SR flour, baking powder and butter.

  3. Rub the butter into the flour until you have a texture of fine breadcrumbs.

  4. Add the sugar and sultanas.

  5. In a measuring jug put the buttermilk and egg and lightly whisk with a fork. You can buy buttermilk in the supermarkets or you can make it yourself. Mix the juice of half a lemon with 100ml of milk and mix - after a few minutes it will look curdled and is ready to use.

  6. Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add only enough of the remaining milk mixture until the dough comes together - you probably won’t need it all. Using your hands means you can feel when the dough has enough liquid and just comes together without being too sticky.

  7. Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter. Re-roll and cut out until all the dough is used.

  8. Place the scones on the lined baking tray and brush with milk or any egg mixture that is left.

  9. Bake for 12-14minutes until golden brown.




Download recipe

CafeFruitScones
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Sarah’s extra slice......


Makes approx 6 scones with a 6 cm cutter.


When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.


You can use other dried fruit such as cranberries if you like.


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