Bbc good food fruit scones recipes - Afternoon tea

Author: Jacquline Mcdonald

Afternoon tea Dessert Treat Cakes and baking

Serve with plenty of butter and jam for an afternoon treat Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam An easy fruit scone recipe for a classic British afternoon tea.

Fruit scones
Easy sultana scones
Vegan scones
Sultana scones
How do I get my fruit scones to rise and be fluffy?
What is the secret to making good scones?
How do you make scones rise better?
Should you put egg in scones?

Fruit scones

Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by: Cassie Best
Total time: 15 minutes
Cook time: 10 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
jam and clotted cream, to serve

Nutrition:

How to cook:

Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Notes: Apple scones with blackberry compote recipe, Ingredients · 225g self-raising flour , plus extra for dusting · 50g butter · 4 tbsp golden caster sugar · ¼ tsp cinnamon · 1 apple , peeled, cored and diced · 125ml

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bbc good food fruit scones

Easy sultana scones

The perfect weekend bake, a batch of these fluffy sultana scones won't last long. Serve with plenty of butter and jam for an afternoon treat
Provided by: Lesley Wild
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 15 items
Number of ingredients: 7

Ingredients:

500g self-raising flour, sieved, plus extra for dusting
175g softened butter, cut into small pieces
3 tbsp caster sugar
150g sultanas
2 eggs, lightly beaten
a splash of milk, plus extra for brushing
clotted cream and jam, to serve (optional)

How to cook:

Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment. Tip the flour and butter into a large bowl. Gently start to rub the butter into the flour using your fingertips, allowing it to fall from a short height above the bowl. This will incorporate air into the scones, making them beautifully light. Continue doing this until the mixture resembles fine breadcrumbs.
Add a pinch of salt, the sugar, sultanas, eggs and enough milk to bring the mixture together into a soft dough. The amount of milk will vary accordingly to the size of the eggs, softness of the butter and temperature of the room. Be careful not to overwork the tough or it will become tough.
Turn the dough out onto a lightly floured surface. Generously flour a rolling pin and roll the dough out to a 2cm thickness. Cut into squares or triangles using a sharp knife, then transfer the scones to the prepared baking tray, spacing them apart to leave room for spreading. Brush the tops with a little milk, then bake for 10 mins. Leave to cool until just warm, then serve with clotted cream or butter and jam, if you like.

Notes: Mary Berry's scones recipe, Ingredients · 450g/1lb self-raising flour · 2 level tsp baking powder · 50g/1¾oz caster sugar · 100g/3½oz butter, softened, cut into pieces · 2 free-range eggs · a

Vegan scones

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by: Liberty Mendez
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 items
Number of ingredients: 8

Ingredients:

350g self-raising flour , extra for dusting
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan vegetable spread
150ml soy milk , plus extra to glaze
jam , to serve
vegan cream alternative, e.g. oat-based crème fraîche, to serve

Nutrition:

How to cook:

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
Gradually stir the milk into the flour mixture until you have a smooth dough.
Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.

Notes: Easy fluffy scones recipe, Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears

Sultana scones

An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 items
Cuisine: British
Number of ingredients: 8

Ingredients:

How to cook:

Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
Mix together the flour and salt and rub in the butter.
Stir in the sultanas, sugar and then the milk to form a soft dough.
Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Notes: Scone recipes | BBC Good Food, Items 1 - 24 of 50 · Scone recipes · Cheese & Marmite scones · Ploughman's scones · Lemon drizzle scones · Walnut scones · Cheddar & sage scones · Buttermilk & sultana