James Martin Fruit Scones

These classic fruit scones are light, tender, and generously studded with plump dried fruit. They have a soft, fluffy interior with a lightly golden crust, perfect for splitting and serving warm with butter or clotted cream. This is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, they are ready in about 35 minutes, making them ideal for afternoon tea or a relaxed weekend treat.

Ingredients

For the Scones

• 350g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 85g cold unsalted butter, diced
• 3 tbsp caster sugar
• 175ml milk, plus extra for glazing
• 100g sultanas or raisins
• 1 tsp vanilla extract

How to Make James Martin Fruit Scones

• Prepare the Oven and Tray: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and set aside. Make sure the oven is fully hot before baking to help the scones rise well.
• Mix the Dry Ingredients: Sift the self-raising flour and baking powder into a large mixing bowl. Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and dried fruit.
• Bring the Dough Together: Pour in the milk and vanilla extract, mixing gently with a knife until the dough just comes together. Avoid overworking it, as this can make the scones tough.
• Shape and Cut: Turn the dough out onto a lightly floured surface and gently pat it down to about 2.5cm thick. Cut out rounds using a 5cm cutter, pressing straight down without twisting. Gather and re-roll scraps gently if needed.
• Bake: Place the scones onto the prepared tray, brush the tops lightly with milk, and bake for 12 to 15 minutes until well risen and golden on top.
• Cool and Serve: Transfer to a wire rack and allow to cool slightly before serving. These are best enjoyed warm on the day they are baked.

Tips for Perfect Fruit Scones

Why didn’t my scones rise properly?

Make sure your baking powder is fresh and your oven is fully preheated. Cutting straight down without twisting also helps create a clean rise.

How do I keep scones light and fluffy?

Handle the dough as little as possible and avoid adding extra flour unless absolutely necessary. A soft, slightly sticky dough gives the best results.

Can I use other dried fruit?

Yes, currants, chopped apricots, or mixed dried fruit all work well. Keep the quantity the same for even baking.

Should I chill the dough?

If your kitchen is very warm, chilling the dough for 10 minutes before cutting can help keep the butter cold and improve texture.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and honey
• Pair with a pot of strong black tea
• Add a little lemon curd for a fresh twist

Storage

Room Temperature

Store cooled scones in an airtight container for up to 2 days.

Refrigerator

Not recommended, as refrigeration can dry them out.

Freezing

Freeze baked, unfilled scones for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 10g
• Saturated Fat: 6g
• Sodium: 220mg

Nutritional values are approximate and will vary depending on ingredients used.

FAQs

James Martin Fruit Scones

Recipe by Clara WoodCourse: BakingCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy fruit scones packed with sweet dried fruit. Perfect served warm with butter, jam, or clotted cream.

Ingredients

• 350g self-raising flour

• 1 tsp baking powder

• 85g unsalted butter, cold and diced

• 3 tbsp caster sugar

• 100g sultanas or raisins

• 175ml milk

• 1 tsp vanilla extract

Directions

• Preheat oven to 220°C (200°C Fan) and line a baking tray.
• Rub butter into flour and baking powder until breadcrumb texture.
• Stir in sugar and dried fruit, then add milk and vanilla.
• Bring together gently and roll out to 2.5cm thick.
• Cut into rounds and place onto tray.
• Brush with milk and bake for 12–15 minutes until golden.

Notes

• Handle the dough lightly for the best texture.
• Serve warm on the day of baking.
• Unfilled scones freeze well for up to 3 months.