Fruit Scones Recipe With Jam and Cream

Simon Rimmer’s scones

  • makes 6
  • A little effort

Store cupboard ingredients will whip up these perfect scones in just 20 minutes. Ideal for a classic British afternoon tea, serve with jam and lashings of clotted cream.



  • self-raising flour 225g, plus extra for dusting
  • baking powder 1 tsp
  • golden caster sugar 55g
  • butter 55g
  • raisins or sultanas 55g
  • egg 1
  • milk 2-3 tbsp


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Sift the flour and baking powder into a bowl and add the sugar.

    Rub the butter into the flour mixture, add the raisins and then add the egg and mix together. Gradually add enough milk, stirring constantly, until you have a firm dough.

  • Step 2

    On a clean, flat, floured surface, roll out the dough to 1.5cm thick, then, using a pastry cutter, cut into rounds about 6cm across.

    Put the rounds of dough onto a buttered baking tray and bake for 8-10 minutes, or until risen and golden. Remove from the oven and cool.

Nutritional Information

  • Kcals 280
  • Fat 9.3g
  • Saturates 5.2g
  • Carbs 46.8g
  • Fibre 1.4g
  • Protein 5.3g
  • Salt 0.81g