Fruity scones recipe


The whisky will add great flavour but alcohol free can be done too. In this case, soak the sultanas in a vanilla flavoured syrup made of 75g water and 50g caster sugar. 

Preparation time: 10 minutes

Cooking time: 25 minutes

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Serves: 10 people

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  1. Place the sultanas in a bowlWarm the whisky in a small saucepan and pour over the sultanas. Cover with cling film and leave to plump and infuse for 30 minutes or overnight if desired.  
  2. Preheat the oven to 160˚C. 
  3. Sieve the flour and baking powder together into a large bowl. Add the caster sugar and rub in the butter with your fingertips.   
  4. Add the eggbuttermilk and soaked sultanas at this stage and mix to a soft dough. If the mixture is too wet & loose at this stage add in a little extra flour. 
  5. Transfer the mixture to a floured surface and flatten it out to about 2 - 3cm  to ¾ inch in depth. 
  6. Using a scone cutter or a glass, cut out some shapes and transfer to a lined baking tray. 
  7. Brush the egg wash over the top of the scone. Bake for 20 - 25 minutes. 
  8. Remove from the oven and dust with icing sugar. 
  9. Serve the scones with the raspberry jam and freshly whipped cream. 

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