fruit scones

First published in Woman’s Weekly in October 1928, this is still a favourite today. It is easy, quick and cheap to make.
Serves: 8
Prep time: 25 mins
Cooking time: 30 mins
Total time: 55 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 250g (8oz) plain flour


    • 1½ level tsp baking powder


    • ½ level tsp ground cinnamon


    • 60g (2oz) butter or margarine


    • 30g (1oz) caster sugar


    • 60g (2oz) currants and sultanas, mixed


    • 8 tbsp semi-skimmed milk (or use sour milk: add a little lemon juice to milk to sour)


    • 18cm (7in) sandwich tin, buttered






    1. Set the oven to Gas Mark 6 or 200°C. Sift the flour with the baking


    1. powder and cinnamon. Rub in the butter, or margarine, add the sugar and fruit, and enough milk to make a soft dough.


    1. Form into a 15cm (6in) round, about 2cm (¾in) deep, to fit in the tin. Mark into 8 wedges. Glaze with milk. Bake for about 30 mins. Serve warm with butter.



Nutritional information per portion



fat 7.0g saturates 4.0g calories 200(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.