Fruit Scones

Easy to make and delicious smothered in jam and cream.

  • Medium
  • Serves 10
  • 25 mins


  • 80g Buchanans Sultanas
  • 30g caster sugar
  • 105ml milk
  • 2 eggs beaten
  • 1 ½ tsp Buchanans baking soda
  • 350g self-raising flour


  1. Preheat the oven to 210oC and grease a baking tray.
  2. Add the flour and baking soda to a bowl and mix well with the butter using your fingertips until it looks like breadcrumbs.
  3. Add the sugar and sultanas and mix.
  4. Add 100ml of milk and the eggs except for a small amount to brush the scones with at the end. Mix to a sticky dough, if it is too dry add a small amount of milk to get desired consistency.
  5. Flour the work surface and lightly knead the dough on it then roll out into a rectangle around 2cm deep.
  6. Cut out using a round cutter for the size of scone you want and place them on the baking tray spread apart.
  7. Brush the top of the scone with the egg that was left and bake until risen and golden around 10-15 minutes.