Fruit Scones

Easy to make and delicious served smothered in jam and cream.

  • Medium
  • Serves 10
  • 25 mins


  • 350g self-raising flour
  • 1 tsp Buchanans baking powder
  • ¼ tsp salt
  • 1 ½ tsp Buchanans baking soda
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 100g Buchanans sultanas
  • 175ml milk
  • squeeze of lemon juice
  • 1 tsp vanilla extract
  • beaten egg to glaze


  1. Heat oven to 220C/200C. Put flour, salt and baking powder into a large bowl and mix. Add butter and rub in with your fingers until the mixture looks like breadcrumbs. Stir in the sugar.
  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm (but not hot). Add the vanilla extract and lemon juice.
  3. Put a baking sheet in the oven to heat.
  4. Make a well in the centre of dry mix and add the liquid and sultanas and mix until it resembles a dough (you may need to add a little more flour if too wet).
  5. Scatter some flour onto the work surface and place dough mixture on it. Fold the dough over 2-3 times then pat into a round shape and roll out gently until about 4 cms in height.
  6. Using 5cm pastry cutters, carefully cut each scone out. Place scones onto the hot baking tray and brush the tops with beaten egg.
  7. Place tray in oven and bake for 10 mins until risen and golden on the top. Allow to cool on a wire tray.