Fruit scones with raspberry jam and clotted cream

A fine English classic given extra oomph by Tom Kerridge by way of jewels of dried fruit sprinkled throughout the scones
By Tom Kerridge
Fruit scones with raspberry jam and clotted cream
  • Rating:
  • Serves: Makes 6-8 scones
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the scones

  • 60 g butter
  • 125 g self-raising flour
  • ½ tsp baking powder
  • 50 g caster sugar
  • pinches salt
  • 2 eggs
  • 2-4 tbsp milk
  • 30 g raisins
  • 20 g currants
  • 20 g glacé cherries, finely chopped
  • 20 g dried apples, finely chopped
  • clotted cream, to serve

For the raspberry jam

  • 4 tbsp caster sugar
  • ½ vanilla pods, seeds scraped out
  • 75 g raspberries


1. Preheat the oven to 190C/170C fan/gas 5.

2. For the scones: in a large mixing bowl rub the butter into the flour, baking powder, caster sugar and salt with your fingertips until the mixture resembles breadcrumbs.

3. Add one egg and some of milk and mix to form a soft dough, taking care not to overwork the mixture. You may not need all of the milk. Gently mix in the fruit.

4. Lightly flour a work surface and roll out the dough until it is 2.5cm/1in thick. Cut out the scones with a round pastry cutter, or cut into shapes with a knife. Beat the remaining egg and brush over the tops of the scones.

5. Bake the scones for 12-15 minutes, or until golden-brown and cooked through. Set aside to cool on a wire rack.

6. For the raspberry jam: place the sugar, vanilla seeds and half the raspberries into a small pan and cook over a low heat for ten minutes, or until the fruit has broken down. Remove from the heat, add the remaining raspberries and stir well. Leave to cool.

7. Serve the scones with a dollop of clotted cream and some raspberry jam.

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