Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Baking > Fruit Scones

Fruit Scones


Scones need to be really fresh, so make in small quantities or double up quantities and freeze some for a later date. As they contain very little fat, they need to be eaten as soon after baking as possible – or toast them the following day. Omit the sugar and substitute grated cheese and chopped chives for the fruit to make a delicious cheese version.

COOKS:  IN 20 minutes


225g Self-Raising Flour
1 Teaspoon Baking Powder
50g Unsalted Butter
1 tablespoon Caster Sugar
Scant 150mls Milk
75g Raisins
1 Egg, to glaze


Increase oven temperature to 220C. Line a baking tray with baking parchment or silicone paper.

Sieve the flour and baking powder into a large bowl, then add the butter and “rub in” until the mixture resembles fine breadcrumbs.

Stir in the sugar and raisins. Now add just enough milk to bind the mixture to form a soft dough.

Turn out onto a lightly floured surface and knead for 20 -30 seconds.

Roll out to a thickness of 2-3cms. Then use a 6cm diameter fluted cutter to cut out rounds, and place on a baking tray.

Brush the tops of the scones with beaten egg and then bake in a pre-heated oven for 20 minutes until golden and cooked.

Serve with jam and clotted cream.