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    Home » Recipes » Sweet Breads & Muffins » Fruit Scones

    Fruit Scones

    Published: Feb 26, 2021 · Modified: Mar 2, 2021 by Lucy · This post may contain affiliate links · 27 Comments

    Jump to Recipe

    Fruit scones are the perfect quick and easy treat for anytime of the day. Adapted from my all time favourite lemonade scone recipe, these tasty treats are made with simple pantry ingredients and are ready in less than half an hour.

    Fruit scones wrapped in light blue tea towel.

    When it comes to quick biscuit and snack recipes, it's hard to beat a warm fruit scone fresh out of the oven or a rich chocolate chip anzac slice, and these healthy muesli bars and easy milo biscuits are just as delicious!

    How to Prepare Fruit Scones in Under 30 Minutes

    You probably know how much I love my Lemonade Scones 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 because they're just so simple and quick (and you actually can't taste any lemonade). BUT sometimes you have to mix things up a bit.

    You know... keep things interesting.

    So lately I've been turning my lemonade scones into these delicious fruit scones. I know right -- I really like to live on the edge. This fruit scone recipe is very similar. You still make the same fool-proof dough as my lemonade scones, but you add in any type of dried fruit you like.

    Serve your 30-minute fruit scones on their own, with a little butter, or topped with your favourite jam. These warm treats won't last long!

    A close up shot of a fruit scone with red jam on top, sitting on white and blue plate.

    Why You're Going To Love These Fruit Scones

    1. Only 10 Minutes To Prep – So maybe you can't make these fruit scones in the time it takes for someone to drive up your driveway, but you can certainly do it in less time than an episode of your favourite prime time TV show!
    2. No Nonsense – This really is such an easy recipe! For the kid cooks to the novice bakers to my veteran chefs, this accessible recipe requires only basic ingredients and your favourite cookie cutter.
    3. It's kid-friendly – These fruit scones are also a great thing to pop into little ones lunch boxes.
    A close up shot of sultana scones wrapped in light blue tea towel

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • Dried Fruit – You can use any dried fruit, but I prefer sultanas, chopped dates or dried apricots.
    • Lemonade – Any lemonade brand works for this recipe!
    • Dry Ingredients – You'll need salt, sugar and regular flour to bake these fruit scones. You can substitute gluten-free flour or other flour alternatives.
    • Wet Ingredients – I used cream in the dough mixture and just a little milk to brush the top of the fruit scones prior to baking.
    • Butter or Jam – Optional and just for serving!
    Fruit scone ingredients in individual bowls on white marble bench top.

    How To Make Fruit Scones

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    Step 1 – Prep Your Workspace

    First, preheat your oven to 200 degrees celsius fan-forced (400 degrees fahrenheit). Then lightly flour a 20cm (7-8 inch) square cake pan and set aside.

    An overhead shot of lemonade and milk mixture in white mixing bowl

    Step 2 – Create Lemonade Mixture

    Next, combine the lemonade and cream in a mixing bowl, then add the salt, caster sugar and dried fruit. Stir to combine!

    An overhead shot of salt, sugar, and dried fruit added to lemonade and milk mixture in white mixing bowl

    Step 3 – Add Dry Ingredients

    Now sift in the self-rising flour and use a knife to fold it through until only just combined (the mixture will be very sticky). It's important not to over-mix your dough to ensure light, fluffy scones!

    Fruit scones dough in white mixing bowl with spoon

    Step 4 – Transfer the Dough

    When the dough is fully combined, place onto a lightly-floured board or benchtop. Then, with lightly floured fingers, press the mixture down to a thickness of about 3cm (1 inch). Be careful not to over-work the dough!

    Fruit scones dough on floured wooden bench-top

    Step 5 – Cut Dough Rounds

    Using a 6cm (2 inch) scone cutter, cut rounds from the middle of the dough, working outwards, and place each piece into the lightly floured cake pan. Gently fold the remaining dough together and cut out extra scones.

    TIP: Make sure that your scones are gently pressing up against one another in the baking pan because this will help them to rise.

    A cookie cutter cutting dough pieces on a wooden bench-top

    Step 6 – Brush and Bake

    Finally, 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.

    Fruit scones in a baking tin being brushed with milk

    Step 7 – Enjoy Your Fruit Scones!

    You will know the scones are ready when they're golden on top! Serve immediately while your fruit scones are still warm with butter and/or jam.

    A close up shot of a hand holding a fruit scone with red jam on top

    What To Serve With Fruit Scones

    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 simply, just with butter - even though I'm always telling off my mum for slathering too much butter on things....

    This is the exception! Warm fruit scones with butter = AMAZING!

    Recipe Tips and FAQ

    What type of lemonade should I use?

    You can use any brand of lemonade! Usually, I use Schweppes, but as long as it's sweet and fizzy then it will work with this recipe.

    Can I use different dried fruits?

    My favourite fruit scones are made using sultanas or chopped dates, but I don't mind chopped apricot either. Really, just go with whatever you have in the cupboard!

    Why do I need to brush the top of the scones with milk before baking?

    This gives the scones a beautiful golden colour when baked.

    How do I store fruit scones?

    Scones are definitely served best on the day they are baked. In fact, they're at their very best when they're warm and fresh out of the oven! If you're taking them to a friend's house or don't need them for an hour or so, wrap the scones in a tea towel and it will keep them warm and delicious.

    Golden fruit scones wrapped in light blue tea towel in white bowl

    More Sweet Treat Recipes

    Once your try these Fruit Scones, you'll be wanting to make more and more delicious cake and cupcake recipes!

    Here are some of my most popular cake and cupcake recipes:

    • Lemon & Ricotta Cake – Delicious, moist and gluten-free!
    • Easy Blueberry Muffins – One of my favourite muffin recipes! You'll be convinced they came from your favorite cafe.
    • Easy Apple Cake – A super sweet German coffee cake that's totally worth the effort.
    • Carrot Cake with Pineapple – It's your classic carrot cake recipe upgraded with juicy pineapple, crunchy nuts and a tasty cream cheese frosting.
    • The Best Chocolate Mud Cake – The ONLY chocolate cake recipe you'll ever need.
    A close up shot of sultana scones wrapped in light blue tea towel

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    Simple Fruit Scones

    Fruit scones are the perfect quick and easy anytime treat. Adapted from my all time favorite lemonade scone recipe, these tasty treats are made with simple pantry ingredients and are ready in less than half an hour.
    5 from 7 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Scones
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 10 serves
    Calories: 256kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • ½ cup (125g) cream
    • ½ cup (125g) lemonade
    • pinch salt
    • ¼ 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 press 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 and/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 for 5 seconds on Speed 8.
    • Add the cream and lemonade. Mix for 5 seconds on Speed 5.
    • Add the dried fruit. Mix for 10 seconds on Interval speed.
    • 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 press 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 and/or jam.

    Notes

    RECIPE NOTES & TIPS
    Lemonade - you can use any brand of lemonade! Usually, I use Schweppes, but as long as it’s sweet and fizzy then it will work with this recipe.
    Dried fruit - my favourite fruit scones are made using sultanas or chopped dates, but chopped apricots are delicious too. 
    Brushing with milk - this gives the scones a beautiful golden colour when baked.
    Storing - scones are best on the day they are baked. In fact, they’re at their very best when they’re warm and fresh out of the oven! If you’re taking them to a friend’s house or don’t need them for an hour or so, wrap the scones in a tea towel and it will keep them warm and delicious.
    Freezing - you can freeze scones for up to 3 months in an airtight container. Allow to defrost at room temperature before serving. I recommend slightly reheating the scones in the microwave or oven if they've been defrosted (optional). 

    Nutrition

    Calories: 256kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 9mg | Potassium: 96mg | Fiber: 2g | Sugar: 10g | Vitamin A: 180IU | Calcium: 28mg | Iron: 0.5mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Davina

      May 06, 2021 at 1:16 pm

      Can I have your recipes without EGGS.

      Reply
      • Lucy

        May 07, 2021 at 10:13 am

        Hi Davina, I don't have a section of egg-free recipes unfortunately!

        Reply
    2. Kirsty

      December 13, 2019 at 5:04 am

      5 stars
      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!

      Reply
      • Lucy

        December 13, 2019 at 10:54 am

        Yay that's so awesome!!!

        Reply
    3. Cecil Kiang

      April 26, 2018 at 8:41 pm

      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

      Reply
      • Lucy Mathieson

        April 27, 2018 at 6:05 am

        Hi Cecil, I use pouring (or thin cream) for the scone ingredients and then I top them with whipped cream and jam. xx

        Reply
    4. Pamela

      May 06, 2016 at 4:16 pm

      Hihi! Can I check, for the lemonade, do we use those lemonade drinks from the supermarket? Or do we make our own lemonade? Thanks

      Reply
      • Bake Play Smile

        May 07, 2016 at 10:41 am

        Just the supermarket ones xx

        Reply
      • Bake Play Smile

        May 10, 2016 at 9:25 am

        Hi Pamela, yep just the store-bought lemonade! xx

        Reply
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