Delia Smith Fruit Scones

I can still see my nan’s old brown teapot steaming on the table, with a chipped plate of fruit scones right beside it — always warm, always fragrant. She swore by Delia’s recipe and wouldn’t let anyone near the oven when she was baking. I didn’t dare argue — you don’t challenge a woman who uses her rolling pin as a pointer.

Delia Smith’s fruit scones are the kind that take you back. Light, just sweet enough, with chewy little bursts of dried fruit. Proper British scones, the sort you serve with jam and clotted cream and a bit of gossip. Whether it’s for a slow Sunday or a spontaneous teatime fix, this recipe’s a keeper.

Ingredients List

• 225g (8oz) self-raising flour — gives the scones their lift without extra faff.
• 1 level tsp baking powder — ensures a tender crumb.
• 50g (2oz) butter, softened — cold works better actually (see my note later).
• 25g (1oz) caster sugar — just a whisper of sweetness.
• 50g (2oz) mixed dried fruit — I like sultanas and currants, but do your thing.
• 1 large egg
• A little milk — whole milk if you’ve got it, splash more if dough’s too dry.

(Notice I’ve skipped the usual chit-chat on one or two ingredients — because not every item needs a fanfare.)

How to Make It

1. Preheat your oven to 220°C (Fan 200°C) or Gas Mark 7.
   (I always forget this. Preheat first. Trust me.)
2. Lightly grease two baking trays and set aside.
3. Measure flour and baking powder into a large bowl.
4. Rub in the butter using your fingertips until the mix looks like fine breadcrumbs. No lumps. Cold hands help.
5. Stir in the sugar and mixed fruit.
6. Crack the egg into a jug, beat it, then top up with milk to make 150ml total liquid.
7. Add liquid to dry mix, stirring until you get a soft but not sticky dough.
8. Turn the dough onto a floured surface and knead very lightly. Don’t squash the life out of it.
9. Roll out to 1cm (½ inch) thickness and cut into rounds using a fluted 5cm cutter.
10. Place on your trays and brush tops with milk. No egg wash faff needed.
11. Bake for about 10 minutes until risen and pale golden.
12. Cool on a wire rack, but good luck not eating one while they’re warm.

Common Mistakes

Why are my scones tough?
You likely overmixed the dough. Mix just until combined — and hands off after that.

Why did my scones not rise?
Check your flour is fresh and self-raising. Also, don’t roll them too flat.

Why are they dry and crumbly?
They may have baked too long or had too little liquid. Add a touch more milk if your dough feels stiff.

Did I really need to use cold butter?
Yes! I know Delia said softened, but I swear by cold cubed butter for flaky scones. Learned that the hard way after a few soft, cake-y batches.

Storage and Reheating Tips

• Room Temperature: Store in an airtight tin for up to 2 days. They go a bit dry after that.
• Freezer: Wrap cooled scones in foil or clingfilm, freeze up to 3 months.
• Reheating:
  • Oven: 175°C for 5–8 mins, perfect texture.
  • Microwave: Wrap in a damp paper towel, zap in 10-second bursts.
  • Toaster: Sliced in half and toasted — weirdly brilliant.

What to Serve With It

• Clotted cream and strawberry jam — the classic combo. Sweet, rich, and indulgent.
• Lemon curd — sharp and zesty, for a twist.
• Strong black tea — I go PG Tips, but Yorkshire Tea works too. Coffee feels wrong, sorry.

FAQ Section

Can I use plain flour instead of self-raising?
Yes — just add 2 tsp baking powder per 225g plain flour and mix well before using.

Can I make these gluten-free?
You can try with a good gluten-free self-raising blend, but the texture may be crumblier.

Can I use fresh fruit instead of dried?
Not really. Fresh fruit adds too much moisture and throws the balance off. Stick to dried or lightly soaked if you must.

Why didn’t my scones brown nicely?
You might’ve forgotten the milk wash. Brushing the tops helps get that golden finish.

Try More Recipes:

• Delia Smith Pumpkin Soup
• Delia Smith Beef Stew
• Delia Smith Strawberry Jam
• Delia Smith Cranberry Sauce