Delia Smith Fruit Scones Recipe

These classic fruit scones are light, tender, and beautifully crumbly with just the right touch of sweetness. Studded with juicy dried fruit, they bake to a golden finish with a soft, fluffy interior. This is a simple, reliable recipe that’s perfect for beginners and experienced bakers alike. From start to finish, you can have warm, freshly baked scones ready in under 30 minutes.

Ingredients

For the Scones

• 225g self-raising flour
• 1 tsp baking powder
• 50g unsalted butter, cold and cubed
• 25g caster sugar
• 75g sultanas or raisins
• 1 large egg
• 120ml milk (plus extra for glazing)
• Pinch of salt

How to Make Delia Smith Fruit Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with parchment paper and place a shelf in the middle of the oven.
• Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, and salt. Stir in the caster sugar.
• Rub in the butter: Add the cold butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the fruit: Stir in the sultanas or raisins evenly throughout the mixture.
• Combine the dough: Beat the egg with the milk, then pour into the dry ingredients. Mix gently with a knife until a soft dough forms.
• Shape the dough: Turn onto a lightly floured surface and gently knead just until smooth. Pat out to about 2.5cm thick.
• Cut the scones: Use a round cutter to cut out scones and place them on the prepared tray. Gather scraps and repeat.
• Glaze and bake: Brush the tops with a little milk and bake for 10–12 minutes until risen and golden.
• Cool and serve: Transfer to a wire rack and allow to cool slightly before serving warm.

Tips

Why are my scones not rising properly?

Make sure your baking powder is fresh and avoid overworking the dough, as this can make the scones dense.

How do I get soft and fluffy scones?

Handle the dough lightly and keep the butter cold. This helps create a light, airy texture.

Can I make them sweeter?

You can increase the sugar slightly or add a handful of chopped dried apricots for extra sweetness.

Why are my scones dry?

Overbaking or adding too much flour can dry them out. Keep an eye on baking time and use just enough flour to handle the dough.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and a drizzle of honey
• Pair with a pot of freshly brewed tea
• Add a light dusting of icing sugar for a simple finish

Storage

At Room Temperature

Store in an airtight container for up to 2 days. Best enjoyed fresh on the day of baking.

In the Refrigerator

Not recommended, as refrigeration can dry out the scones.

Freezing

Freeze baked scones for up to 3 months. Reheat in the oven for a few minutes until warmed through.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 180mg

Note: These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Fruit Scones Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy fruit scones filled with juicy dried fruit and baked to a golden finish. Perfect for afternoon tea or a quick homemade treat.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 50g unsalted butter, cold

• 25g caster sugar

• 75g sultanas or raisins

• 1 large egg

• 120ml milk

• Pinch of salt

Directions

• Preheat oven to 220°C (200°C Fan) and line a baking tray.
• Mix flour, baking powder, salt, and sugar in a bowl.
• Rub in butter until crumb-like texture forms.
• Stir in dried fruit evenly.
• Add egg and milk, mix into soft dough.
• Roll out and cut into rounds.
• Brush with milk and bake for 10–12 minutes.
• Cool slightly and serve warm.

Notes

• Use cold butter for best texture.
• Do not overmix the dough.
• Best served fresh and warm.