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Delicious, Light, and Buttery Fruit Scones that are perfect for Afternoon Tea – Serve with Jam & Clotted Cream for a Classic Treat!


I love Afternoon Tea, and I LOVE scones. I have always been slightly obsessed with them, especially when I go down to Cornwall on holiday as they just seem to be that much better. My Classic Buttery Scones have always been a popular recipe to go to, especially on weekends such as Father’s Day and Mother’s day, and I have wanted to post another delicious recipe in a while. I did also post my White Chocolate & Cranberry Scones which proved to be popular as they were ‘different’. I have wanted to post my alternative to my Classic Buttery Scones for a while as I have made them countless times, but they’re always gone before the photos could be taken!

With this recipe, a couple of little things changed. I obviously added in the Sultanas to make them Fruit Scones! I increased the milk just slightly, and the same with the butter, and it makes the perfect difference because of the addition of the Fruit. The risk of adding dried fruit is that it can dry out, but the extra little touch of butter & milk has prevented that. Admittedly, my scones never look perfect, but why should they? It proves they’re homemade!


I always always always serve my scones with Clotted Cream. I then either add in fresh strawberries for example, or Jam, but Clotted Cream is a MUST. I use Rodda’s Clotted Cream because it’s just perfection, and suits a fresh scone ideally. I tend to lean towards Strawberry Jam, but any work! Whether you put Jam then Cream, or Cream then Jam is the million dollar question… but hey! I do one of each to keep both sides of the battle happy!


This recipe makes 7-8, 5cm scones!


– 100g Unsalted Cold Butter, cut into small cubes
– 1 tsp Baking Powder
– 1/4 tsp Salt
– 350g Self Raising Flour, sifted, plus extra for dusting
– 50g Caster Sugar
– 1 tsp Lemon Juice
– 190ml Whole Milk
– 1 tsp Vanilla Bean Extract
– 125g Sultanas
– 1 Egg, beaten – to glaze



1) Heat the oven to 220C/200C Fan/430F and place a lined baking tray in the oven to preheat.

2) Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles bread crumbs – Pour the mixture into a bowl and stir in the sugar. Alternatively, rub the butter into the flour mixture till breadcrumbs are formed. Add the lemon juice to the dry mixture!

3) Heat the Milk in the microwave or on the hob so its warm but not hot – microwave will take about 30 seconds – you don’t want it too hot! Add the vanilla to the milk and mix.

4) Make a well in the dry mixture and add the liquid – stir with a spatula as it will be very wet at first – but it’ll soon dry out as the liquid is incorporated. Fold/knead through the sultanas till even. Dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not over work it!

5) Roll the dough out till it is about 4cm thick. Dip a 5cm round cutter into the spare flour and cut out the scones – you will probably get four out of the first go! Repeat this again till you finish up all the dough!

6) Take the tray out of the oven carefully and place the scones onto it – brush the tops with the beaten egg so its glazed and bake in the oven for 10 minutes – leave to cool slightly when baked, enjoy!


Tips and Ideas

You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix then!

I often find these are delicious when still warm as it makes them lighter and fluffier – however they do last in an airtight container for 2-3 days! You can reheat them in the microwave or oven!



Find my other Afternoon Tea Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Lara on March 10, 2021 at 3:10 pm

    I am hoping to make these but would like to prepare in advance so was wondering how long the uncooked scone dough could be kept in the fridge for before baking?

    • Jane's Patisserie on March 10, 2021 at 7:49 pm

      I always bake asap – I dont think they should be left too long!

  2. Gemma on February 13, 2021 at 11:40 am

    I love scones when they are done properly but so often when you buy them they are dry and I can never make a nice scone but today finally I succeeded! These are delicious and this has to be the best scone recipe! I used Italian glacé morello cherries and the flavour combined with the vanilla was delicious. Thank you so much!

  3. Joanne Peace on February 7, 2021 at 5:10 pm

    Hi Jane absolutely adore your recipes I use them a lot x would you be able to tell me how much it costs to make the recipe for 12 scones x

  4. Stephanie irvine on January 10, 2021 at 6:27 pm

    Hi Jane
    I made these scones today (my first time ever baking scones) they looked amazing but when I pulled them out at 10minutes were still raw in the middle so put them back in and ended up having almost 20minutes in the oven.. one in particular (a larger scone) was quite dough like in the middle… im not sure what I did wrong… I feel I followed the recipe exact.. the only thing I can think of is one my oven as its not brilliant and everything takes longer to cook than it should and secondly I left the mixture sitting for a while whilst I tended to the kids 😅 I’ve read elsewhere scone mix shouldn’t be sat too long? perhaps over worked too? I really dont know 🙈🤦‍♀️ x

    • Jane's Patisserie on January 11, 2021 at 8:49 pm

      It is most likely the oven – and leaving the mixture. Try an oven thermometer, try using smaller cutters, and bake them straight away x

  5. Lucy on November 7, 2020 at 7:09 pm

    Should you use real butter to make these (unsalted) or can you use baking block/ stork ?

    • Jane's Patisserie on November 8, 2020 at 10:36 am

      I personally always use real butter for scones x

  6. Michelle on October 5, 2020 at 11:19 am

    Hi Jane

    I have tried to make fruit scones for years they always spread out not up ( more rock cakes ) these were perfect – thanks for sharing.

  7. Lydia on September 3, 2020 at 8:35 am

    Hi Jane, I want to make these for afternoon tea for next weekend but won’t have time to bake next week. Am I able to make these this weekend and freeze them?

  8. Angela Phillips on August 9, 2020 at 4:23 pm

    Perfect recipe that gives me perfect scones each time!! I use this recipe at least once a week since finding it. Highly recommend. X

  9. Emily Burgess on July 12, 2020 at 1:56 pm

    Made these today with dried figs. Delicious!

  10. Jenn on July 11, 2020 at 4:21 pm

    Hello! Going to try this recipe to add my many others of yours that I have made and loved! But wondered if would semi skimmed milk work? Would I need to change anything else? I don’t have any whole milk x

    • Jane's Patisserie on July 11, 2020 at 7:46 pm

      Ideally in baking you’d use whole milk for the best results, but you can use semi skimmed..

  11. Gemma on June 18, 2020 at 11:18 am

    If I can’t get hold of essence, paste or pod can I leave this out?

  12. Anne on May 29, 2020 at 6:34 pm

    Love your recipes jane…started to love baking in my sixties! Thanks for your lovely ideas..Anne

  13. Kath on May 23, 2020 at 11:20 am

    Hi Jane

    In your Chocolate Fudge Cupcakes recipe (which is amazing!) you suggest using any leftover buttermilk to make scones – would buttermilk work with this scone recipe if I swapped it for the 190ml of whole milk or would I need to use a different quantity? x

    • Jane's Patisserie on May 23, 2020 at 12:07 pm

      Hiya! Yes you can swap out the milk – but then also leave out the lemon! X

  14. Iram on May 17, 2020 at 10:04 pm

    Jane! This recipe is 👌🏼😍 I just made these and they came out perfect! Everyone loved them! Thank you ur recipes are amazing x

  15. Angela on May 13, 2020 at 8:04 pm

    Hi. Will vanilla essence work the same in this recipe. Xx

    • Jane's Patisserie on May 14, 2020 at 9:07 am

      Personally I don’t recommend using essence as it’s not actually vanilla – only extract or bean paste, or pod! x

  16. Louise Barbour on May 9, 2020 at 1:57 pm

    I made these scones as part of Afternoon Tea and they went down a treat. First attempt at scones and I will definitely be using this recipe again. Thanks Jane. xx

  17. Patty on May 8, 2020 at 7:15 pm

    I’m not sure what happened to my earlier comment about doing mls instead of grams but I thought I’d report that despite my silly mistake they turned out great and were delicious!! Your recipe really must be foolproof!! 😍😍😍😍

  18. Patty on May 8, 2020 at 1:05 pm

    I’ve just made your scones Jane but it was only after I mixed everything together that I noticed I had the scales set to ml and not grams!! Hopefully they will still taste lovely!! 🤣🤣😂

    • Jane's Patisserie on May 8, 2020 at 2:08 pm

      They may not be perfect, but they should be good, hopefully!!

  19. Colette on May 5, 2020 at 10:14 pm

    Hi, I have made lots of your recipes and absolutely love them! I made your scones the other day but when putting the lemon juice into the milk, it curdled. Do you know where I am going wrong!? Thanks

    • Jane's Patisserie on May 5, 2020 at 10:27 pm

      In this recipe you add the vanilla to the milk, and the lemon is already in the mix? Is this the correct recipe? Either way lemon and milk together creates buttermilk, which is good for scones.

  20. GEMMA on April 3, 2020 at 2:02 pm

    I’ve tried these twice now and I dont know what I am doing wrong. They are really doughy in the middle on the outside they look amazing but on the inside just stodgy 🙁 please help xx

    • Jane's Patisserie on April 3, 2020 at 5:29 pm

      That means they need baking for longer!

  21. Sylvia on June 7, 2019 at 7:39 am

    Why is there no egg in the mix its just to glaze will they still work

    • Jane's Patisserie on June 7, 2019 at 8:00 am

      Scones don’t need an egg, other than a glaze… the recipe is correct as it is.

  22. Angela Zsidi-Prior on March 25, 2019 at 7:38 pm

    I’ve made these three times in as many weeks! I’m not usually into scones but these are lovely. My husband will eat 2 or 3 a day and had one this morning for breakfast.

  23. Dee on February 6, 2019 at 8:58 pm

    I’ve tried many fruit scone recipes and this has to be my favourite so far. Flavour and fluffy texture are just perfect. I used buttermilk on my second attempt and they were lighter in texture and tasted wonderful.

  24. Priya on June 4, 2018 at 9:35 pm

    I made these scones this weekend, with my 3 year old daughter, and they are perfect. Thanks Jane! I’ve tried out quite a few recipes and been disappointed. This one is going down in my book as a keeper. My daughter and husband loved them!!

  25. Priya on June 2, 2018 at 4:56 pm

    Thank you Jane! This scone recipe is just perfect. Tried the scones this afternoon with my daughter and they came out crumbly and delicious. I’ve tried so many scone recipes that I was starting to lose hope. Will be keeping this one as my forever recipe! Yum!

  26. Gill on March 6, 2017 at 9:18 pm

    Love your blog so enjoyable to read and makes me want to bake bake bake! x

  27. Kat Bardwell on September 14, 2016 at 9:57 pm

    These look amazing! Do you think it would be OK to swap the sultanas out for glacé cherries?! X

    • Jane's Patisserie on September 14, 2016 at 10:10 pm

      Yeah I don’t see why not! 🙂 x

  28. Antonia on July 8, 2016 at 3:53 pm

    I never tried scones but always wanted to. They look amazing and I bet they taste even better. I’m definitely going to try them out. xx

    Antonia || Sweet Passions

    • Jane's Patisserie on July 10, 2016 at 7:52 am

      Thank you so much! You really should try them, they’re so worth it! xx

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