Anne Morgan This Delia Smith Fruit Scones Recipe is a classic and fluffy recipe, which is made with plump sultanas and rich salted butter. It’s the perfect afternoon tea treat, ready in about 35 minutes.
Jump to RecipeDelia Smith Fruit Scones Recipe Ingredients
- 350g self-raising flour (plus more for dusting)
- 85g salted butter, softened/room temp, cut into cubes
- 1 teaspoon baking powder
- 3 tablespoons caster sugar
- 175ml milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 150g sultanas
- Beaten egg (to glaze)
How To Make Delia Smith Fruit Scones
- Prep the oven: Preheat your oven to 190°C (Fan) / 210°C conventional / 375°F. Line a baking tray with greaseproof paper.
- Rub in the butter: Add the cubed salted butter and the self-raising flour to a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Lift the mixture up as you rub to aerate it.
- Add dry ingredients: Stir in the baking powder and the caster sugar until well mixed.
- Create the liquid base: In a separate jug, combine the milk, vanilla extract, and lemon juice. This mixture creates a homemade buttermilk substitute; the acidity from the lemon will help tenderize the gluten for a softer scone.
- Combine and mix: Make a well in the center of the flour mixture. Pour in the wet ingredients. Stir gently with a knife or spoon to bring it all together into a rough dough.
- Add the fruit: Finally, mix through the sultanas until they are evenly dispersed throughout the dough.
- Knead and shape: Tip the dough onto a lightly floured surface. Knead it very briefly just until it is smooth—do not overwork it. Flour a rolling pin and roll the dough out until it is about 1cm thick.
- The folding hack: Fold the dough back on itself. This technique creates layers and provides a natural horizontal split in the scone once baked.
- Cut and bake: Cut out scone shapes using a disc cutter. Tip: Press straight down without twisting the cutter to ensure an even rise. Place on the prepared baking tray. Brush the tops with the beaten egg for a glossy finish. Bake for approximately 16-20 minutes until golden brown and well-risen.
- Cool: Remove from the oven and allow to cool on a wire rack.
Recipe Tips
- The Lemon Juice Secret: Adding lemon juice to the milk essentially creates “acidified milk” or quick buttermilk. This acid reacts with the raising agents to give the scones a superior lift and a lighter texture.
- Don’t Overwork the Dough: Scone dough should be handled as little as possible. If you knead it too much, the gluten will develop and the scones will turn out tough and heavy instead of crumbly and light.
- The “Twist” Mistake: When cutting your scones, push the cutter straight down and pull it straight up. If you twist the cutter, you seal the edges of the dough, preventing the scone from rising properly.
- Butter Temperature: While many recipes call for cold butter, this specific method uses room temperature butter for an easier “rubbing in” process, resulting in a slightly richer crumb.
What To Serve With Delia Smith Fruit Scones
These scones are the cornerstone of a British Cream Tea.
- Clotted Cream: The thick, yellow crust is essential.
- Strawberry Jam: High-quality preserve is best.
- Tea: A pot of English Breakfast or Earl Grey.
- Salted Butter: If you prefer a simpler topping.
How To Store Delia Smith Fruit Scones Recipe
- Room Temperature: Scones are best eaten the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days.
- Freeze: Baked scones freeze very well. Wrap them individually or place them in a freezer bag. Freeze for up to 3 months.
- Reheat: To refresh day-old or thawed scones, pop them in a warm oven (300°F/150°C) for 5-10 minutes.
Delia Smith Fruit Scones Recipe Nutrition Facts
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1.5g
- Sugar: 12g
- Protein: 5g
Nutrition information is estimated per scone based on 8 servings.
FAQs
Why didn’t my scones rise?
Common causes include old baking powder, overworking the dough (making it tough), or twisting the cutter which seals the edges.
Can I use plain flour?
If you only have plain flour, you must add extra baking powder. Generally, use 2 teaspoons of baking powder for every 150g of plain flour to mimic self-raising flour, plus the teaspoon the recipe already calls for.
Can I use dried cherries or cranberries?
Yes, you can swap the sultanas for any dried fruit. Glacé cherries or dried cranberries work beautifully; just keep the weight the same (150g).
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Delia Smith Fruit Scones Recipe
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
20
minutesCalories
280
kcalA reliable and classic British scone recipe featuring a clever milk-souring hack and a folding technique for the perfect rise and natural break.
Ingredients
350g self-raising flour
85g salted butter (softened)
1 tsp baking powder
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
1 tsp lemon juice
150g sultanas
Beaten egg (glaze)
Directions
- Preheat oven to 190°C (Fan).
- Rub butter into flour until it looks like crumbs.
- Mix in baking powder and sugar.
- Combine milk, vanilla, and lemon juice in a jug.
- Stir wet ingredients into dry; fold in sultanas.
- Knead briefly until smooth.
- Roll to 1cm thick, then fold dough back on itself.
- Cut out scones and place on lined tray.
- Brush with egg and bake for 16-20 minutes.
- Cool on a wire rack.
Notes
- Folding: The folding step is unique to this recipe style and creates a “mouth” or split in the scone, making it easy to pull apart by hand without a knife.
- Batching: If the dough gets too warm, chill the cut scones for 10 minutes before baking to help them hold their shape.
