Fruit scones recipe

Quick to make comfort food, enjoy warm fruit scones in about 30 minutes from start, to eat

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 10 mins
  • Cook time: 12 mins
  • Total time: 22 mins
  • Yield: makes 14

What can be nicer than a warm fruit scone and a nice cup of tea or coffee, I like mine with some real butter and a generous amount of apricot jam on top.

This fruit scone recipe is superquick to make and they're great for bagged lunches, picnics, afternoon tea, snacks etc.

Ingredients (Measures: Metric | US)

400g [2 + 23 cups] brown rice flour
80g [12 cup] potato flour
150g [23 cup] butter, low fat spread or margarine
2 tbsp [2 tbsp] baking powder (may seem like a lot but they need it)
4 tsp [4 tsp] xanthan gum (seems like a lot but otherwise they will be very crumbly)
100g [34 cup] dried cranberries or raisins
100ml [13 cup + 1 tbsp] milk, (substitute: any non-dairy alternative of choice)
4 tbsp [14 cup] low fat natural yogurt
2 large [2 large] eggs, beaten
cinnamon for dusting tops (optional)

Directions

Preheat oven: 220°C, 425°F, Gas 7

  1. Line a baking tray with non-stick baking paper.
  2. Put the flours, fat, baking powder and xanthan gum into a bowl and mix until it resembles fine breadcrumbs. Then add the dried fruit and mix together.
  3. In a separate bowl mix the milk, yogurt and beaten eggs together then add to the dry ingredients.
  4. Cut the mixture together using a palette knife or any wide bladed knife, then finish off by compressing together with your hands. If the dough appears too dry then add a little more milk to moisten it. The finished dough should be soft but not sticky.
  5. Tip the scone dough onto a lightly rice floured surface, knead it gently until it is fairly smooth, then roll it out to 2.5cm-3cm (1-1¼") thick. The secret of well risen scones is to start off with a thickness no less than 2.5cm (1") thick.
  6. Cut out the scones using a cutter approximately 5cm (2") diameter. Place each one on the baking tray.
  7. The trimmings can be compressed together to make the final scone, just make sure that it's the same thickness as the other scones, even if it's not the same diameter.
  8. Brush the scone tops lightly with a little milk, dust with cinnamon if using, then bake in the oven for 11-12 minutes until risen further and golden brown. Remove from the oven and cool on a wire cooling rack.

These scones are really tasty straight from the oven while still hot, but also just as good cold. Without the addition of the xanthan gum they would be very crumbly, so don't forget to add it.

Best eaten within 48 hours of making, keep them in an airtight box in the fridge to maintain freshness. They also freeze very well in an airtight box lined with waxed paper.