You probably know how much I love my Lemonade Scone recipe, right? I make them ALL. THE. TIME! I remember hearing a story once about a lady who lived on a farm and whenever she would see a visitor driving down her driveway, she’d make a batch of scones, and by the time they’d arrive at her door, the scones would be in the oven! I have no idea if that’s actually a true story, but I suppose the point is that scones really are the perfect quick and easy treat to whip up when you’re in a hurry (or have unexpected visitors… and a really long driveway!).
Anyway, my Lemonade Scones are definitely my go-to recipe. They’re so simple and quick (and you definitely can’t taste any lemonade!!!). BUT sometimes you just have to mix things up a bit. You know… keep things interesting. So lately I’ve ben making my Lemonade Scones into Fruit Scones. I know right – I really like to live on the edge.
So you still make the same fool-proof scone base, but you add in any type of dried fruit you like. My favourite versions are made using sultanas or chopped dates, but I don’t mind chopped apricot either. Really – just go with whatever you have lying around.
When I make my usual scones, I pretty much always serve them with jam and cream (because that’s totally what you do, right!?). But I have to say that I actually prefer my fruit scones when they’re served just with butter. My Mum will laugh when she reads this because I always tell her off for putting too much butter on things… but this is the exception. Warm fruit scones with butter = AMAZING! You can also add a little bit of jam too which is really yummy.
Scones are definitely served best on the day. In fact, they’re at their very best when they’re warm out of the oven! If you’re taking them to a friends house, or don’t need them for an hour or so, wrap the warm scones in a tea towel and it will keep them delish (and warm!).
These fruit scones are also a great thing to pop into little ones lunch boxes. You can serve them on their own, or add a little butter and jam. Seriously – they will be gobbled up!
And so my friends, a new (and totally wild… not!) take on my usual scones. I really think you’re going to love these ones!
PS – for lots of hints and tricks on getting your scones to be light and fluffy, check out my original lemonade scones recipe.
xxx
Simple Fruit Scones
Ingredients
- 1/2 cup (125ml) cream
- 1/2 cup (125ml) lemonade
- pinch salt
- 1/4 cup (55g) caster sugar
- 50 g dried fruit sultanas, chopped dates, dried apricots etc
- 2 cups (300g) self raising flour
- 3 tbs milk for brushing
- butter or jam for serving
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
- Place the lemonade and cream into a bowl.
- Add the salt, caster sugar and dried fruit and mix to combine.
- Sift in the self raising flour and use a knife to fold it through until only just combined (the mixture will be very sticky).
- Place the dough onto a lightly floured board.
- With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
- Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
- Gently move the remaining dough together and cut out extra scones.
- When you've used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
- The scones will be ready when they're golden on top.
- Serve warm with butter or jam.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
- Place the self raising flour, salt and sugar into the TM bowl - mix on Speed 8 for 5 seconds.
- Add the cream and lemonade. Mix on Speed 5 for 5 seconds.
- Add the dried fruit. Mix on interval speed for 10 seconds.
- Place the dough onto a lightly floured board.With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
- Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
- Gently move the remaining dough together and cut out extra scones.
- When you've used all of the dough, brush the tops of the scones with milk and place into the oven for 12-15 minutes.
- The scones will be ready when they're golden on top.
- Serve warm with your choice of fillings.
Nutrition
Hihi! Can I check, for the lemonade, do we use those lemonade drinks from the supermarket? Or do we make our own lemonade? Thanks
Just the supermarket ones xx
Hi Pamela, yep just the store-bought lemonade! xx
hi Lucy, Cecil here from Singapore. I am a lover of Scones and may I ask what type of cream to use ? Is that buttermilk or whipping cream?
Look forward to your reply.
Thank you
Hi Cecil, I use pouring (or thin cream) for the scone ingredients and then I top them with whipped cream and jam. xx
I read and re-read this recipe about 100 times and doubted it could work. I’ve never been successful at scones, and a sudden invitation to visit a fried for coffee, convinced me togive them a try. I’m a convert! My dough was a bit too sticky, which meant cutting and placing was difficult, and probably resulted in a bit more poking and prodding than recommended. In any case, the scones were light and fluffy as promised. Thanks!! I’m looking forward to trying another batch!
Yay that’s so awesome!!!