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Spiced fruit scones

  • Author: Hazel
  • Total Time: 25 minutes
  • Yield: 24 scones 1x


Deliciously light and moist scones with sultanas lightly spiced with ginger and cinnamon – perfect for a cream tea!


Units Scale

For the scones

  • 700 g self-raising flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 170 g unsalted butter, from the fridge and cut into small pieces
  • 2 tablespoons caster sugar
  • 1 tablespoon light brown sugar
  • 350 ml milk
  • 2 teaspoons vanilla extract
  • 1 egg, lightly beaten


For the spiced fruit:

  • 200 g sultanas
  • 1 lemon, zested
  • 200 ml freshly boiled water
  • 1 teaspoons ginger
  • 1 teaspoons ground cinnamon


  1. Stir the cinnamon, ginger and lemon zest into the freshly boiled water. Add the sultanas, mix together well and cover with cling film. Leave to soak
  2. Preheat the oven to 220°C / fan 200°C / 425°F.
  3. Put the flour, baking powder and a pinch of salt in a large bowl and mix. Add the butter and rub into the flour with your fingertips until you have a mixture resembling fine breadcrumbs. Stir in the caster and light brown sugars.
  4. Put the milk in a small saucepan and heat very gently until just warmed. Add the vanilla extract, stir and remove from the heat.
  5. Put 2 baking sheets or trays in the hot oven.
  6. Make a well in the dry mix. Add the sultanas and the milk mixture. Use a table knife to stir it, combining very roughly – it will seem pretty sticky and wet at this point.
  7. Dust a clean work surface with quite a bit of flour and tip the scone dough out onto it. Flour your hands and work the dough a little bit with your hands until it becomes a bit smoother – DONT BE AFRAID TO USE MORE FLOUR IF IT IS STILL TOO STICKY TO WORK WITH.
  8. Roll the dough out so it is about 4cm thick and then use a medium cutter (about 6cm) to cut out scones. You may need to fold up and re-roll the dough a couple of times but keep going until the dough is all used.
  9. Brush all the scones liberally with the beaten egg, then remove the hot baking trays from the oven and lay the scones out on them.
  10. Return the trays to the oven and bake the scones for about 10-15 minutes until they have risen and are lightly golden.
  • Prep Time: 15 minutes (plus overnight soaking of fruit)
  • Cook Time: 10-15 minutes