top of page
  • Sarah L Samuels

Sarah’s Cafe Fruit Scones

Updated: Jun 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.



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. You don’t need to go out and buy it! Just the juice of half a lemon is enough for 75ml of milk. Add the lemon juice to the milk and after about a minute it will thicken up and is ready to use.



To start pre-heat the oven to 220 degrees centigrade (200Fan) 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, sultanas, egg and 3/4 of the buttermilk to the flour and sugar mixture.



Mix together with a knife.



Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.



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.



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

Sarah's Skill: Easy

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

75ml Buttermilk


Method:

  1. Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.

  2. Line a baking tray with baking parchment.

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

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

  5. Add the sugar, sultanas, egg and 3/4 of the buttermilk into the dry ingredients and mix together with a knife.

  6. Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.

  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 6 scones with a 6cm cutter.

  8. Place on the lined baking tray and brush with any buttermilk mixture that is left or use some egg wash.

  9. Bake for 12-14minutes


Equipment Used







Sarah’s extra slice......


Makes 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.



10,355 views5 comments

Recent Posts

See All

5 Comments


Guest
Sep 13, 2023

These scones taste delicious! how long will they keep for and can I freeze them? Thanks 😊

Like
Sarah L Samuels
Sep 18, 2023
Replying to

They are best eaten fresh on the day but will keep for up to 3 days. If you want to freeze them I would wrap individually in cling film then place in a freezer safe bag.

Like

Guest
Apr 15, 2023

Could these fruit scones be made gluten free? Would it just be exchanging the flour?

Like
Sarah L Samuels
Apr 19, 2023
Replying to

I haven’t tried gluten free scones as yet but it something I will be looking at as I have had a few requests.

Like

Karen Bailey
Karen Bailey
Mar 14, 2021

I miss your cafe and your scones Sarah so it will be nice to make these and think about you as I do xx

Like
bottom of page