This is my second post for International Scone Week. This lovely idea comes from Tandy Sinclair over at Lavender and Lime blog. You can read Tandy’s post here:

This is a delicious recipe for English fruit scones.



480 grams self raising flour

pinch salt

120 grams cubed butter

120 grams sugar

1 cup mixed fruit

1 large egg

60 to 90 ml milk


Heat the oven to 200 degrees Celsius.

Sieve the flour, sugar and salt into a bowl. Rub the butter into the flour using your fingers until crumbs form. Add the mixed fruit. Mix in the egg and add enough milk to enable the ingredients to combine into a dough.

I use my hands to shape the dough into a flat circle. Use a circular cookie cutter to cut out the scones. Place on a prepared baking tin and baste the scones with a little milk. Bake for 10 – 15 minutes until golden brown.