Delia Smith Fruit Scones are made with self-raising flour, golden caster sugar, spreadable butter, mixed dried fruit, a large egg, and milk. This delightful scone recipe creates a tasty breakfast treat that takes about 25 minutes to prepare and can serve up to 8 people.
Delia Smith Fruit Scones Ingredients
- 225g (1 3/4 cups) self-raising flour
- 40g (3 tbsp) golden caster sugar
- 75g (1/3 cup) spreadable butter
- 50g (1/3 cup) mixed dried fruit
- 1 large egg, beaten
- About 3-4 tablespoons milk (more if needed)
- A little extra flour for dusting
How To Make Delia Smith Fruit Scones
- Preheat the oven to 220°C (425°F), gas mark 7.
- Prepare the dry ingredients: Sift the flour into a bowl, add the sugar, and rub in the butter until the mixture resembles coarse crumbs.
- Add fruit and liquids: Stir in the dried fruit. Pour in the beaten egg and 3 tablespoons of milk. Mix with a knife, then use your hands to form a soft dough, adding more milk a teaspoon at a time if needed.
- Roll out the dough: Turn the dough onto a lightly floured surface. Roll out to a thickness of about 3cm (1 1/4 inches). Use a floured cutter to cut out scones, tapping sharply without twisting.
- Cut and bake: Re-knead and roll out any remaining dough to cut additional scones. Place on a baking sheet, dust with flour, and bake for 12-15 minutes until golden brown.
- Cool and serve: Remove from the oven, cool on a wire rack, and serve fresh, split, and spread with butter.
Recipe Tips
- Use a sharp cutter: Press the cutter down firmly without twisting to ensure the scones rise evenly and don’t become misshapen.
- Don’t overwork the dough: Mix until just combined to keep the scones light and tender. Overworking can make them dense.
- Roll the dough to the correct thickness: Aim for about 3cm (1 1/4 inches) thick. Rolling it too thin will result in scones that don’t rise properly.
- Add milk gradually: If the dough feels too dry, add milk one teaspoon at a time to avoid making it too sticky.
- Bake at the right temperature: Make sure your oven is preheated to 220°C (425°F) to get a good rise and a golden finish on the scones.
What To Serve With Fruit Scones?
These delicious fruit scones pair well with butter, clotted cream, jam, or honey. They can also be served alongside fresh fruit, yogurt, tea, or a hot beverage for a tasty breakfast.
How To Store Leftovers Fruit Scones?
- Refrigerate: Let the leftover fruit scones cool completely to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the scones completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature for a few hours.
How To Reheat Leftovers Fruit Scones?
- In The Oven: Preheat the oven to 180°C (350°F). Place the scones on a baking sheet and warm for about 5 minutes until heated through.
- In The Microwave: Place the scones on a microwave-safe plate and heat on high for about 15-20 seconds. Check and heat for additional 10-second intervals if needed.
Delia Smith Fruit Scones Nutrition Facts
Serving Size: 1 scone (based on 8 servings)
- Calories: 222
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 39mg
- Sodium: 163mg
- Potassium: 185mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Caesar Salad
- Delia Smith Chocolate Ganache
- Delia Smith Royal Icing
- Delia Smith Deep Fried Jam Sandwich
Delia Smith Fruit Scones
Description
Delia Smith Fruit Scones are made with self-raising flour, golden caster sugar, spreadable butter, mixed dried fruit, a large egg, and milk. This delightful scone recipe creates a tasty breakfast treat that takes about 25 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to 220°C (425°F), gas mark 7.
- Prepare the dry ingredients: Sift the flour into a bowl, add the sugar, and rub in the butter until the mixture resembles coarse crumbs.
- Add fruit and liquids: Stir in the dried fruit. Pour in the beaten egg and 3 tablespoons of milk. Mix with a knife, then use your hands to form a soft dough, adding more milk a teaspoon at a time if needed.
- Roll out the dough: Turn the dough onto a lightly floured surface. Roll out to a thickness of about 3cm (1 1/4 inches). Use a floured cutter to cut out scones, tapping sharply without twisting.
- Cut and bake: Re-knead and roll out any remaining dough to cut additional scones. Place on a baking sheet, dust with flour, and bake for 12-15 minutes until golden brown.
- Cool and serve: Remove from the oven, cool on a wire rack, and serve fresh, split, and spread with butter.
Notes
- Use a sharp cutter: Press the cutter down firmly without twisting to ensure the scones rise evenly and don’t become misshapen.
- Don’t overwork the dough: Mix until just combined to keep the scones light and tender. Overworking can make them dense.
- Roll the dough to the correct thickness: Aim for about 3cm (1 1/4 inches) thick. Rolling it too thin will result in scones that don’t rise properly.
- Add milk gradually: If the dough feels too dry, add milk one teaspoon at a time to avoid making it too sticky.
- Bake at the right temperature: Make sure your oven is preheated to 220°C (425°F) to get a good rise and a golden finish on the scones.
Delia Smith Fruit Scones