Chris's Fluffy Fruit Scones
Chris’s Fruit Scone recipe is a classic, beautifully simple bake that delivers soft, fluffy results every time. Made with pantry staples like flour, butter, eggs, buttermilk, and sweet raisins, these scones are tender on the inside with a lightly golden exterior. Using buttermilk and gently mixing the dough—without overworking it—are the keys to achieving their signature light texture.
A true pillar of British cuisine, Fruit Scones are a quick and easy bake that will please everyone. They’re fluffy, comforting and best enjoyed with a warm cup of tea.The author also shares an outstanding Facebook video that clearly demonstrates each step, making this recipe easy to follow and perfect for bakers of all skill levels. For convenience, the ingredients have been converted from grams to approximate U.S. cup measurements.
Author Chris Irish Baker Abroad
Ingredients
- 4 cups 500g All Purpose Flour
- 3 heaped teaspoons 30g Baking Powder
- Pinch of Salt
- 1 stick 100g unsalted butter
- 1/3 cup 80g plus 1 tablespoon sugar
- 2 eggs
- 3/4 cups 200ml Buttermilk
- 1 cup 150g of Raisins
- 1 teaspoon pur vanilla extract optional
Instructions
First, in a large bowl:
- Measure out plain flour and baking powder.
- Combine and using a sieve, Sift together the bowl.
- Take the frozen butter and using a hand grater, grate the butter into the bowl of sifted dry ingredients.
- Add butter and flour to a bowl and rub together with fingers until they resemble bread crumbs
- They will get finer and finer the more you work the flour and butter together with your hands
- Don't over mix..
- Now add the pinch of salt.
- Pour the sugar on top of this mixture and using your hands, gently toss together.
- Add raisins. Gently mix in but don't over mix.
- Push this dry mixture to the sides of the bowl leaving a well in the center.
- Set aside.
- In a separate measuring cup, measure out the buttermilk
- Crack the 2 eggs into a small bowl to avoid shell in the egg. whisk eggs.
- Pour eggs in with the Buttermilk. and using a fork, whisk together.
- Pour this wet ingredients into a little well you've made in the dry ingredients.
- With a wooden spoon, lightly combine all ingredients together.
- Then using your hands, continue combining ingredients to shape into a ball and it doesn't stick to bowl.
- Don't over mix! It will be sticky.
- Lightly dust surface with flour and Tip the dough onto a floured surface.
- Sprinkle the top of the sticky scone mixture with about a tablespoon of flour.
- Knead in the flour turning the dough back on itself - Then cut scone shapes using a disc cutter or cut them into triangles if you prefer..
- As you knead, turn the dough about 8 times total (no more so not to over mix).
- Don't overwork the dough: Stop mixing once the ingredients come together in a shaggy mass. Overworking can develop gluten making scones tough.
- Add some extra flour to the surface and using your hands, gently press the dough down and spread it until it's approx. 3cm thick.
- Dip your 7 mm round cookie cutter in flour and cut out the scone - only pushing straight down and don't twist.
- Lightly knead the scraps, sprinkle a tiny bit of flour on top, roll our staying at 3cm think, cut.
- Repeat and cut.
- Place the scones on parchment lined baking tray.
- Brush the tops of the scones with the egg wash and place in the refrigerator while you preheat the oven.
- Bake 200 C fan off for 18 minutes. Depending on your oven and how big your scones are, baking time may only be 18 to 20 minutes,
Notes
Tips to make Scones fluffier:
Use cold ingredients: cold butter, eggs, and buttermilk will help create flaky, tender texture.
In a large bowl and using your hands, mix together all dry ingredients.
Don't over mix: Mix Wet and dry ingredients separetly and gently fold them together. Overmixing can
lead to dense scones.
Stop mixing once the ingredients come together in a shaggy mass. Overworking can develop gluten making scones tough.
Use buttermilk: The acidity in buttermilk helps break down the gluten, creating a tender, fluffy texture.
Don't over bake: Scones are best when lightly brown. Over baking can dry them out and make them dense. Source: Excellent Facebook video on how to make tall scones: https://www.facebook.com/watch/?v=1467030130816299
Use cold ingredients: cold butter, eggs, and buttermilk will help create flaky, tender texture.
In a large bowl and using your hands, mix together all dry ingredients.
Don't over mix: Mix Wet and dry ingredients separetly and gently fold them together. Overmixing can
lead to dense scones.
Stop mixing once the ingredients come together in a shaggy mass. Overworking can develop gluten making scones tough.
Use buttermilk: The acidity in buttermilk helps break down the gluten, creating a tender, fluffy texture.
Don't over bake: Scones are best when lightly brown. Over baking can dry them out and make them dense. Source: Excellent Facebook video on how to make tall scones: https://www.facebook.com/watch/?v=1467030130816299