Fruit Scones
A classic, buttery British scone studded with sweet sultanas and currants. These scones are flaky, tall, and perfect for a traditional afternoon tea or a cozy breakfast.
Ingredients
Scale
- 3 cups All Purpose Flour
- 1 tablespoon plus 1 teaspoon Baking Powder
- 0.25 cups Granulated Sugar
- 0.5 teaspoons Salt
- 0.75 cups Unsalted Butter, cold and cubed
- 0.75 cups Sultanas or Raisins
- 1 cup Whole Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Rub the cold butter into the dry ingredients using your fingertips until the mixture looks like coarse crumbs.
- Stir in the sultanas until evenly distributed.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the liquid, stirring gently with a fork until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a round cutter to press out scones and place them on the prepared baking sheet.
- Brush the tops with a little extra milk or egg wash and bake for 12 to 15 minutes until golden brown.
- Transfer to a wire rack to cool slightly before serving warm.
Notes
- Do not twist the cutter when pressing out the scones to ensure they rise tall.
- Use very cold butter to achieve a flaky, tender texture.
- Handle the dough as little as possible to avoid a tough crumb.
Find it online: https://dishmio.com/fruit-scones/