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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 6 votes
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Course: Snacks
Cuisine: Scones
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 10 serves
Calories: 256kcal

Equipment

  • Thermomix (optional)
  • Oven

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