If you liked my Easy Scone Recipe you are going to love these Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients!
The Easy Scone Recipe that I shared last year would have to be my most popular recipe by far! It is popular on the blog and it is also very popular with my family. I have lost count of the number of times that I have made scones using that recipe!
While I love making those plain scones and topping them with raspberry jam and whipped cream, I miss not having a scone that is packed with fruit. I love a good fruit scone – I grew up with Mum making fruit scones on a Sunday afternoon! So I was determined to come up with a fruit version of the other easy scone recipe.
And now I think that I’ve done it! I have made these Fruit Scones a couple of times and they are wonderfully light and fluffy just like the non-fruit ones! They are packed with juicy mixed dried fruit and are sweet enough that you can eat them on their own without any extra topping. Although I have been tempted to break them in half and spread them with some butter when they are still warm and fresh from the oven!
These delicious fruit scones are also very easy to make and they only have five ingredients. I have sweetened them a little more with the addition of some icing/powdered sugar. This allows the scones to stay nice and fluffy. Plus I added some mixed dried fruit, but you could easily swap that for sultanas, raisins, dates, or even cranberries!
These Fruit Scones also freeze really well, so if you want to make up a big batch and then put some in the freezer you can! I hope you enjoy these fruit scones as much as my family and I do! For more scone inspiration head over to my Scones board on Pinterest!
More Delicious Variations of this Recipe
Easy Fruit Scones (Only 5 Ingredients!)
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 20
- Category: Breakfast, Snack,
- Cuisine: Snack, Scone
Description
If you liked my Easy Scone Recipe you are going to love these Easy Fruit Scones! They’re packed with fruit, simple to make, and you only need 5 ingredients!
Ingredients
- 3 cups of self-raising flour (450g)
- 1/2 cup of icing/powdered sugar (80g)
- 1 cup of mixed dried fruit (180g)
- 1 cup of thickened cream/heavy cream (250ml)
- 1 cup of carbonated lemonade/soda such as Sprite (250ml)
Instructions
- Preheat oven to 200 °C (400 °F).
- Place flour, sugar, and fruit in a large mixing bowl.
- Add cream and lemonade and mix to combine.
- Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially).
- Use your hands to flatten the scone dough out to about 2 – 3 cm (1 inch) thick and then cut into rounds using a floured scone cutter.
- Place scones onto a lined baking tray so that they are just touching and then bake for 15 to 20 minutes.
- Scones are cooked when they are golden brown and can be easily pulled apart where they are joined.
Notes
I have used sugar free lemonade and find that it works just fine.
Nutrition
- Serving Size: 73g
- Calories: 149
- Sugar: 7g
- Sodium: 8mg
- Fat: 4.6g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 16mg
Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!
Absolutely delicious, and easy! I had to keep adding some flour to mine, but know next time how much to start out with on the board…. Don’t forget the bench scraper! A must have tool with sticky pastry! …sitting here with my tea and hot scone, life is good!!
Thanks for giving some feedback Cristal, I’m so glad that you liked them! Great suggestion about the bench scraper too! I had a couple left in the freezer so I had one for breakfast this morning – so yummy!
Was intrigued with this recipe, had to try it.
Well I must say they turned out beautiful, I’m no
Baker, but at least I can now make scones!
Many thanks for your recipe ( made fruit scones, delicious!)
I’m glad you liked them Linda! I keep some in the freezer so I had one for breakfast this morning!
Can you use frozen blueberries
Hi Judy, I haven’t tried blueberries myself but I can’t see any problems with using them. I have made them with other fruits and I also have a chocolate chip version so I think frozen blueberries should work fine for this recipe!
Can you use frozen blueberries
Hi Judy, I haven’t tried using blueberries but I’m sure that you could.
Hi,
If I do not have lemonade can I use buttermilk instead. As for lemonade, can I use juice from lemon.
Can you also advise me is 1 cup of flour equivalent to 150 gm as u mention how to make self-raising flour.
Would appreciate your advice.
Thank you
Regards
.
Hi Leong,
I haven’t tried making these scones with buttermilk, if you did you would probably need to add extra flour as the cream required for this recipe is quite a thick heavy cream. The lemonade in this recipe is not made from fresh lemons it is a carbonated drink such as Sprite (we call Sprite lemonade here in Australia).
Also I use 150 grams of self raising flour for each cup – if you need to make your own self raising flour this link shows you how
https://thelinkssite.com/2015/06/10/making-your-own-self-raising-flour/
I hope this information helps you!
I made fruit scones yesterday using gluten free flour they were light and fluffy but this morning they are quite dense and dry.Any ideas as to where I might have gone wrong I wrapped them in cling film.
Hi Maureen, I’m not sure why your scones became quite dense and dry the day after baking. Perhaps it is something to do with the gluten free flour? I don’t use it but I’ve read that it can cause dryness. However I would have thought that you would have noticed dryness immediately after baking if it was the flour!
I do find that these scones are at their best on the day they are baked but they shouldn’t be really dense and dry the next day. Perhaps you could try warming them up again. I often give mine a few seconds in the microwave and they come up almost like freshly baked. I hope that helps!
Can I replace the flour with gluten free flour?
Hi Soik, I think that these would still be ok with gluten free flour. I haven’t tried making a gluten free version myself but I have seen others who have made scones similar to these using gluten free self raising flour. Let me know how they go if you try them!
By Lemonade do you mean lemon lime soda as that is what Sprite is.
Hi Chris, it’s a bit confusing I know but in Australia we call Sprite lemonade!
Ok, now I’m confused. I’m in the US am I adding Sprite or lemonade? Just make scones tonight and then found this recipe. Want to try your’s so much simpler.
Hi CJ, sorry it’s a bit confusing but we refer to Sprite as lemonade here in Australia! So the answer to your question is that you definitely need to use Sprite (or equivalent) in this recipe! I hope you do try this recipe, it is so easy I never make scones any other way now!
Really want to try these scones, but can you tell me the equivalent in ounces to 1 of your cups please as I don’t have any measuring cups. Thank you
Hi Georgina, you will need around 5 ounces of flour per cup, plus a little more when you bring it together and knead it. I hope you enjoy them!
Many thanks, giving them a try this afternoon.
You’re welcome Georgina, I hope you like them!
Tried the recipe, although they tasted delicious mine looked more like pancakes, didn’t rise at all! Followed the recipe too!! Not put off though, I’ll try them again and next time I won’t roll them so thin although I rolled them out the same way as I’ve always made scones and there’re always good.
Sorry to hear that your scones didn’t rise Georgina but I’m glad they still tasted ok! I don’t actually roll out my dough, I just press it out with the palm of my hand. I have the dough around one inch thick before I cut them out. Also just make sure that you are using self raising flour. I accidentally used plain (all purpose) flour once and they didn’t rise at all!
Thank you, thank you, thank you so very much for this egg free recipe! Tried it and I loved it. I used Seagram’s Ginger Ale instead of Sprite lemonade… The only issue was – it did not rise as much as shown in your pictures, wonder why. But this recipe is definitely a keeper!
You’re welcome Tan, I’m glad you liked them! I’m not sure why yours didn’t rise as much. Only possibility that I can think of is that your ginger ale wasn’t freshly opened? I always open a can of Sprite just before I am going to use it. If your ginger ale had been opened for a while maybe it had lost some of it’s bubbles? I think the carbon dioxide in the fizzy drink helps them to rise.
Nope! I bought a new bottle just for this recipe and opened it when it was time to add it to the flour mix. Anyway, My family loved it. Thank you once again 🙂
You can use Soda water for these scones, especially if you would like scones with less calories. I have used carbonated lemon soft drink when I got caught with no lemonade or soda water. I think any fizzy drink will work but I don’t think using cola of any description would look very good. The only other thing to remember, as Kaylene said, is your fizzy drink must be cold and freshly opened and you need to work fairly quickly and not handle the dough too much. Pat it out gently and leave it quite thick, about 1″. I discovered “lemonade scones” ages ago. This is the only way I make them now and you can get a batch in the oven in about 10 mins.
Thanks for the soda water suggestion Wendy! This is the only way I make scones now too!
I am not allowed cream could I use fat free yoghurt or crime fresh .?
I’m not sure if this recipe would work with fat free yoghurt Hazel. You might be able to use crème fraîche, although I haven’t tried it so I’m not sure. Perhaps you could try halving the recipe and giving it a try (you would still get about 10 scones). Let me know how you get on!
I have read through these comments and wondered if sour cream could be used instead of heavy cream? I have not made these as yet and need to watch my carb intake.
Hi Tina, I have found that you get the best results in this recipe if you use a high fat cream (around 30%). Others have said that they have used sour cream in scone recipes similar to this one, but I haven’t tried that as yet so I can’t confirm. As sour cream has a lower fat content than heavy cream they may turn out slightly drier. I tried using low fat cream once and found that they turned out a bit dry. Maybe you could try making a half batch to see how they turn out with sour cream? I hope you enjoy them!
I’ve made them using the equal amount of coconut cream instead of thickened cream and they have turned out fine.
Thanks for the feedback Kathleen!
Hi , thank you very much for the recipe ,honestly I made it for my sister house party and everyone loved it . And we’re amazed by the taste and how light it is.
Thank you again
You’re welcome Sisil! I’m so glad to hear that you and your family and friends enjoyed these scones!
Thank you! I made them tonight using canned coconut milk instead of heavy cream. It was a fresh can, dated 2018, but immersion blender could not get it to combine so I just used a cup of the thick part. The scones came out wonderful. I used a package of chopped candied fruit ment for the fruitcake I didn’t make, and also microgtated orange peek and squeezed an orange into it. Tasted reminiscent of hot cross buns but a lot easier.
I’m glad you enjoyed them Melissa and thanks for the information about how the recipe worked using coconut milk!
Just made a half recipe of these. The dough was easy to work with. They are good but did not rise like your pictures. Mine are kinda flat. Next time I will roll out thicker.
Hi Mary, I actually don’t roll out the dough for these scones. I just use the palm of my hand to press the dough out into a rough disc that is about 1 inch thick.That way you get nice big tall scones! I hope this helps!
Hi there .. I’m from South Africa.. I haven’t tried the recipe as yet, but I’d love to . . Just wanted to know the exact measurements of the flour.. here 1 cup is 250ml..
So about how many cups should I use…
Hi Mehnaaz, here in Australia we also use cups that are equivalent to 250ml so you should be able to use the 3 cups that are stated in the recipe. If it is helpful I find that 3 cups of flour is around 450g. I hope you enjoy these scones!
Have an even better recipe. Just like this one but no extra sugar. Even better as it is less carbs! Can use regular or diet lemon lime soda.
I have a bit of a sweet tooth which is why I added some sugar but you could certainly leave it out if you wish Anne! This recipe also works using either regular or diet Sprite!
Made these scones and they we’re so delicious! ! They we’re tall, soft and fluffy .This recipe is definitely a keeper.
I’m so glad that you enjoyed them Iris! I always make my fruit scones this way now!
Do you freeze your scones before or after baking?
Hi Anne, I always freeze my scones after baking although I’m sure you could freeze the dough before baking. I like how quick they are to reheat if they’re already baked. I reheat one scone by giving it a couple of very short bursts in the microwave. Scone comes out soft and warm, just like fresh from the oven!
Can’t wait to try to make these scones. Mine never rise and I am always disappointed with them. I’m glad we have sorted out the equivalent of your ‘cup’ as the word means different quantities in different countries. I am in England so will use your suggestion of one cup equals 150gm. Can’t wait to try them. I assume your quantity produces 20 scones from what you say so do you use two baking trays for this quantity? Val in Somerset
Hi Val, I usually cook my scones in a lamington/brownie tin. The one I use is 20 x 30 cm (8 x 12 inch) and is just about 3 cm deep. If I can’t fit all of them into that tin I will just put the rest into another small cake tin. I hope you enjoy them!
Dear Kayleen!
Thank you so much for sharing this wonderful recipe.I have distributed it to my friends and they love it a lot.Keep up doing,the good work.I have a lovely sneakers that I make and I put on some beads and I even make bead jwellery.Can I give it to you for free.Please,take it as a token of appreciation.Send me your shoe size.
God bless you,
Paschal.
I’m glad that you and your friends liked them Paschal! Thank you for the offer of shoes but it’s not necessary! Just knowing that you enjoyed the recipe is enough reward!
Hi!
Can I add cheese and herbs to make them savory?
Hi April, yes I have made a cheese and herb version of these scones. It was a while ago now but they turned out very nice from memory!
Beautiful scones, light, airy, so quick to make as well! Definitely a keeper, will be making it often from now on.
Thank you for posting this 🙂
Glad you liked them Krisztina! It’s my absolute favourite recipe – I make them all the time!
Can I use lactose free cream please.
Hi Gillian, I haven’t used lactose free cream before but I’m pretty sure that it would be fine to use it. These scones seem to work well when the cream used has a fat content of around 35% – which lactose free cream does have. I have compared the ingredients of the cream I use to that of lactose free cream (Pauls) and I can’t see anything that should effect this recipe.
If you are still a bit worried I could suggest you try making half a batch of these scones the first time you make them. That way you won’t waste too much if they don’t turn out. I hope you do try this recipe and let me know how you get on!
Hi, I am looking for ‘Cheese Scones” recipe, do you think I could just add some parmy cheese to this recipe.
Thanks Maud
Hi Maud, I have made a pumpkin, cheese, and chive version of this recipe that turned out quite nice. It was quite a while ago so unfortunately I can’t remember the exact quantities that I used. I used the plain scone version of this recipe (just SR flour, cream, and lemonade) and then added some mashed butternut pumpkin, grated Parmesan cheese, and some chopped fresh chives. I’m pretty sure they would be fine if you just wanted to make a cheese version. Please feel free to come back and let me know how they turn out!
Hi Kaylene,
Thanks for the scone recipe. not having Sprite on hand I used Fresca—a grapefruit sugar free soda—, and I had to add 2 cups (!!) more flour just to get to the ‘sticky’ dough phase. However, they taste amazing!
Best,
Kathleen from Canada
Gee Kathleen I normally only need to add an extra half cup of flour. I’m not sure why your mixture was so wet! At least they tasted good 😉
Hi Kaylene
Can I ask how many calories are in these please, they look lovely but that’s a lot of cream ?
Thankyou
Hi Katy
I used the MyFitnessPal app to check the calories in these and they are 180 calories per scone. It is quite a lot of cream but the recipe makes 20 scones so it’s not too much in each one. Unlike plain scones these scones don’t need any extra toppings (although you can add butter) so that helps to keep the calories down too. I hope this helps!
I don’t seem to be able to get heavy cream here in Canada so have bought whipping cream instead. I hope they work.
It should work fine Leila, the recipe is fairly forgiving so most types of cream are usually okay! I hope you enjoy them!
I decided to use up every thing in my cupboards, so I didn’t have all the right ingredients but I used similar ones instead.
Plain flour with two teaspoons of baking powder and one soda powder, buttermilk, cream fraich, one egg, half cranberries and half raisins, instead of sugar just a quarter cup of Xylitol. I am happy to say they were are the best scones I ever made they really big fluffy. I am chuffed . Mary… Ireland.
I’m glad to hear that they still turned out for you Mary despite the fact that you didn’t have the exact ingredients! The baking soda might have helped to make them extra fluffy!
p.s. sorry for the late reply, I haven’t checked my emails for a couple of days!
Thank you so much for this fabulous recipe. I’m never buying scones again. These were so easy to make, don’t taste like baking soda and are surprisingly light in texture. Full marks.
Do you have a cheese scone recipe?
So glad that you liked them Cindy! I don’t have a cheese scone recipe at the moment but I have dabbled with cheese and pumpkin. I’ll have to go back and perfect the recipe!
i have so many Scone recipes but have never made one. This recipe convinced me to finally do it!
Thank you.
I hope you enjoy these scones as much as I do Elaine – I make them all the time!
Hi can you make with yoghurt instead of heavy cream? I was think coconut yoghurt it lemon yoghurt and blueberries instead of dried fruit. Thanks
Hi Molly, I’m not sure how they would turn out if you use yoghurt instead of cream. I don’t think that there will be enough fat content in the yoghurt. I did make these with low fat cream once and they turned out a bit dry. Maybe you could try substituting half of the cream with some yoghurt and see how that goes!
Dough was very wet, had to add about 1 1/2 cups of flour just to cut it. The biscuits that were touching ran together, while the stand alone ones did not rise very much. I used dried tart cherries instead of fruit mix as it’s hard to find reasonably sized packets of mixed dried fruit that has not had something artificial done to it….
The finished product was very light and tender – the fact that it doesn’t call for any added fat will keep it on my list to try again.
Yes the dough is quite wet Tom, although usually I only need to add about an extra half a cup of flour. Not sure why yours required so much – perhaps your cream was not quite as thick as the one I use?? You could try adding only half of the lemonade/soda pop to start with and then adding more as required. I’ve done this myself when I’m in a hurry!
I agree with you about the additives in the dried fruit mixes. I have started to buy dried fruit separately and then mix them as I need them.
I’ve always wanted to try scones and this recipe sounds really moist and tender….looking forward to making them and having them in the freezer when I want one…thank you for your time…G ‘ day mate !!!
These are my favourite, I hope you enjoy them Diane!
Hi
I have read all the comments and will have a go at the recipe. I just wondered if I could use part wholemeal flout please?
Jo
Hi Jo, I haven’t used wholemeal flour myself but I don’t see why you couldn’t use it. The scones might not be quite as light if you used all wholemeal flour. But if you only use part wholemeal they should still be fairly light and fluffy. Let me know how you go if you do try!
Made these scones last week, best ever
Glad to hear you liked them Nanette, they’re my favourite too!
Hello Kaylene
I am going to try a d make these sco es for our friends in Cambria, CA..they are coming to our home which is in orange County, CA..we are close to Disneyland.
All I wanted to know is what is a scone cutter?.
I have a biscuit cutter…
Thanks
Pam
Hi Pamela,
I’m pretty sure that you could use your biscuit cutter because the shape of our scones here in Australia is very similar to that of an American biscuit. My scone cutter is just like a round cookie cutter only deeper to account for the thicker dough. My scone cutter is metal and is a 6cm (2.5 inch) circle that has a height of about 3cm (just over an inch). Mine looks exactly like this one from King Arthur Flour (only mine is not quite as tall) see here: https://shop.kingarthurflour.com/items/biscuit-cutter-2-1/2
I hope this helps and I hope that you and your friends enjoy these scones!
Hi, are your oven temperatures for a fan oven?
Hi Sandy, yes the times and temperature for this recipe were based on an oven with a fan.
I’ve made these a few times now and they’re great. As an experiment I substituted the heavy cream for low fat greek yoghurt – the scones came out rubbery and nowhere near as nice! The fat from the cream is essential. Thanks for a great recipe!
Glad you like them JuNew! I made them once with low fat cream and they were a bit dry so I agree the fat in the cream is very important!
These look really good. Do you think that using 1 cup of mincemeat would work in this recipe in place of the 1 cup of dried fruit?
Hi Jane, I’ve never tried using mincemeat but I can’t see why it wouldn’t work. It would probably be a bit more sticky though. I would suggest reducing the amount of lemonade/carbonated soda a bit just to balance out the extra moisture in the mincemeat. I’d love to hear how you get on if you do try it!
Thanks for the advice. I’ll try it in the near future.
These are very light and fluffy! They seem more like a biscuit to me. I added dried fruit I had for a panatone recipe and it was really good! I had never baked with self-rising flour before and it seemed weird not to add butter but this is so much easier than cutting in butter. I think I would add a little more flour next time. The dough was really wet and sticky and hard to get off the biscuit cutter.
I agree Karen, this recipe is so much easier than when you have to cut or rub in the butter! With regards to the dough being wet and sticky, you can add more flour or cut back on the carbonated liquid a bit. Keep in mind however that you want the dough to stay a bit sticky because that seems to result in a lighter and fluffier scone! Also I rub a little flour on my cutter in between each one and that seems to help prevent the dough sticking to the cutter!
Does the cream need to be whipped to a thickened consistency before using?
Hi Karen, no you don’t have to whip the cream first. As long as you use a full fat pouring cream you should be fine!
Very light and fluffy. Made 30 scones with my cutter. So simple yet delicious.
Glad you liked them Lisa, they’re one of my favourite breakfast treats!
Made these scones for the first time today. I must say, easy recipe and the scones turned out brilliantly! Thank you!
Glad you enjoyed them Jennifer!
First time I’ve made scones and these were delicious. Dough is very sticky but I didn’t freak out too much and kept adding flour. Hubby loved them too. Used dried apricots, raisins and currents (soaked in warm water to soften) I’ll make again. Thanks for the recipe
Glad you and your husband enjoyed them Kay! The dough is very sticky but I find that a bit of stickiness keeps them light and fluffy. After making these a few times you get used to adding just enough extra flour to make the dough manageable and they turn out great! I usually use a mixture of sultanas, raisins, and currents but I like your idea of adding dried apricots!
I would love to try this recipe but I am from the Uk we don’t use cups at all. There are cup sizes for Australia and USA can you convert to ml and grams please?
Hi Candida, this recipe is pretty forgiving so as long as you measured everything with one cup size (either Australian or USA) it would turn out fine. The quantities that I use in grams are as follows: 450g of SR flour, 80g of powdered sugar, 180 – 200g of mixed dried fruit, 250ml of cream, and 250ml of lemonade/sprite. You will probably need more flour as well for kneading (about 75g). I just made a batch of these today, I hope you enjoy them!
If you don’t have lemonade try using soda water it just won’t give you the sweetness that lemonade has.
I agree Kerryn, as long as it has bubbles it should work!
Hi
My husband only likes cheese scones, if I use soda water instead of lemonade
Grated cheese instead of dried fruits
Will it work.
Hi Vimi, yes you can use soda water instead of lemonade in this recipe if you want to make a cheese version of these scones. Some of my readers have commented that they have made a cheese version of these. Just mix in some grated cheese with the flour (minus the sugar) and proceed as per the rest of the recipe. You could also add in some favourite herbs or seasoning if you like too! I hope you and your husband enjoy them!
I made 1/2 the recipe, my cheese scones are rising well, can’t wait to taste them.
Thank you.
They sound delicious Vimi, I hope you enjoyed them!
By heavy cream do you mean whipping cream
Hi Pat, yes whipping cream should work fine for this recipe. Sorry it’s so confusing. I use a product called thickened cream here in Australia, but many people have commented that they use products called heavy cream or whipping cream in other parts of the world! I hope you enjoy them!
Mine turned out very crumbly. What did I do wrong
Hi Julie, sorry to hear that your scones turned out crumbly. Did you use full fat cream? I made a batch once with low fat cream and they were quite dry. You seem to need the fat content of the cream to be around 30% to get nice light and fluffy scones. I’m not sure what else could make them crumbly.
Hi Kaylene, Just happened to come across your site this morning, so tried out your scones this afternoon using dried cranberries also a second lot with sultanas and both are beautiful. Thanks for the recipe and I’m glad I found your site.
Thanks for the feedback Josephine, and I’m glad you enjoyed the scones!
Hi Kaylene
Please can you let me have the cheese and herb version of these scones, they sound wonderful, I’m more of a savoury person.
Love your recipes.
Hi Bessie, it’s a while since I made the savoury version of these scones (I’m more of a sweet tooth!). I think I added some mashed pumpkin to mine as well but you can make cheese ones without pumpkin. Unfortunately if I did write down the recipe I don’t know where I put it so I can’t give you exact quantities!
However a kind reader called Lindi (who used to work in a cafe) gave me her recipe for a cheese version of these scones. It is in the comments section of my Quick and Easy 3 Ingredient Scone recipe. Here is a copy of the comment:
“The lemonade scone recipe swap out lemonade for soda water not sparkling mineral water not enough bubbles. 1 big hand full of your favourite cheese grated into flour, then make as usual, top with melted butter and cheese mix and bake as normal..
Melted butter
Grated cheese
Smoked Paprika
Curry Powder
Mustard Powder
I don’t have measurements as it depends on how many I make. I mix altogether then add melted to make a good spreading on top of the scones…
Have also made them with semi dried tomatoes and gorgonzola….I hope this made sense, I’m a bit of this and a bit of that type of cook I really should write down my creations and quantities l probably have enough for a book swimming around my head…..lol”
A few people have asked me about the cheese version so I’m going to have another go at making them and I’ll post the recipe once I’ve perfected it!
Sorry I couldn’t be more specific but hopefully I’ll have a cheese version soon!
These turned out terrible and i am throwing them all in the bin.
My kitchen is a mess. They stuck to the parchment paper. They did not rise. And I wasted a ton of time and wasted ingredients.
Will not make again.
Sorry to hear that yours turned out so badly Christy! I’m not sure why that would happen as I have made these scones many times and they always turn out beautifully. These are one of my favourite breakfast treats so it’s a shame that yours were no good!
We made these scones this morning. They are absolutely delicious and very easy. We will be making them again for sure.
Glad you liked them Cathy, they’re my favorite scones and I make them quite often!
Yours look fantastic! Shame mine didn’t lol. I had to use buttermilk instead of cream as I couldn’t get any (live in Spain) and I wasn’t sure how much flour to use when kneading as mixture was extremely wet. They did rise but they also spread outwards and were a bit heavy. Will have to try again but will find cream.
Hi Dee, this recipe seems to require the high fat content of the cream to give nice light and fluffy scones. Also I think that buttermilk might be a bit too thin for this recipe and you would need to add quite a bit more flour for them to hold up. I hope you are able to get some cream and try them again!
I wrote to you before, and you quickly responded so I learned that l was baking at the wrong temperature.
I love scones, and want to make them again using the proper temperature in Fahrenheit. One last question: Can I use All-Purpose flour or should I use Self-Rising Flour? If I use All-purpose, is yeast needed?
Thanks again for your kind reply.
You definitely have to use self-raising flour Joan, I accidentally used plain (all-purpose) flour once and almost cried when they turned out rock hard! I don’t know if you could use yeast as I haven’t tried that.
If you use regular flour just be sure to add 2 tsp of baking powder to each 1 cup of flour you use to make your own self rising flour.
It is me again! I made the scones using self-rising flour. They came out better than my first batch. However, I just noticed in some of the comments, it indicated one should use 5 0z. of flour not -one cup that you mentioned. Am I getting the American and Australian measurements confused again.
I Used three 8 oz. cups of flour, 8 oz. of heavy cream and 8 oz. of Sprite and 4 oz. of confectionery sugar. Are these the correct American measurements? My scones did not rise as high as the pictures and I think i patted dough was less than 1 ” high.
I plan to try a third time, so please help me. Thanks again (My neighbors loved the taste but thought they were more like biscuits than Scones)
Hi Joan, glad to hear that you had more success this time. As for the amounts, I think that you may have have used more flour than you needed to. Was your mixture a bit dry??
My understanding is that American cups are slightly smaller than the cups we use hear in Australia. One US cup of flour would be 4.25 ounces and half a cup of confectionery sugar would be 2.2 ounces. The 8 ounces that you used for the cream and the sprite would be correct because a cup of these wet ingredients would weigh more than the cup of dry flour. Your ratios might have been a bit off which would effect the final result.
I’m not sure exactly what biscuits are like in the US but I know that they are the same shape as these scones. Many people try to tell me that these are biscuits and not scones but they are English scones traditionally enjoyed for afternoon tea! It gets very confusing when the same word is used to name different things in different parts of the world! Here in Australia a biscuit is another name for a cookie!
I hope you have success if you give it another go!
Hi from uk What is the amount of cream and sprite ?it gives flour amount in ounces but not the cream or lemonade conversion
Hi Jan, you will need 8 ounces (250ml) of both cream and sprite for this recipe.
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Hi I just saw this site and thought I would love to try these scones. I just have a question though. Will they work in an oven without a fan? If so do you do anything different?
Hi LeeAnn, yes you can use this scone recipe in an oven without a fan. The preparation is the same you just might need to bake them for a couple of extra minute to get them browned enough. I have baked these scones in 3 different ovens over the years, with and without a fan. They seem to work fine, just watch them towards the end of the baking to ensure they are browned to your liking!
Is there any chance of having all the ingredients in grams or ounces for those of us in the UK. Thank you.
Hi Annette,
Sorry I haven’t updated this recipe to include grams (I try to do this in all my new recipes).
You will need 450g of SR flour, 80g of powdered/icing sugar, 180g of mixed dried fruit, and 250ml of each of the cream and lemonade/soda.
Have a Happy New Year and I hope you enjoy them!
I just made these and the turned out amazing…. I think these are going to be a weekly staple for the lunch box.
I’m glad you liked them Tom! I often make a batch and put a few in the freezer. You can let them thaw slowly or give them a few seconds in the microwave and they’re just as good as freshly baked! Very handy when you’re in a hurry!
Is the dried fruit required to be soaked before mixing? Usually dried fruit requires ”’plumping up”’ with moisture.
I look forward to this as a healthy alternative to breakfast and tea treats. My neighbour has 2 little kiddies and I love baking for them. Carrot cake and NOT chocolate. So this looks like a great combination.
Kim, ex South African, living in London, New Malden
Hi Kim, you could soak the fruit for a bit before using if you wanted to but it’s not essential. I just use the dried fruit as is and the scones turn out fine! I hope you and your neighbours children enjoy them!
I made these for the first time today, and they were so velvety and delicious! I used dried apricots and golden raisins and did soak them for about 15 minutes. Next time though, I will use four instead of three cups of flour, maybe because I live in such a hot and humid climate it would need so much more. I only used 3/4 cups of the 7-Up otherwise it would have been way too watery. Even with another cup of flour, it was too sticky to use a cutter, so I took a fistfull, rolled it into a ball, and flattened it a little to actually make the scones. Putting it in the refrigerator for a half hour helped. I will also add some lemon, coconut, almond, or vanilla extract to the next bunch. I did love the way they baked and came out, just perfect! Thank you so much for the recipe!
I’m so glad you liked them Sher! I make these quite often with dried currents, sultanas, and raisins and I freeze some for a quick snack! Yes I agree that cutting back the amount of carbonated soft drink can make the mixture easier to handle. I often add half of the Sprite and then gradually add more as needed. Thanks also for you other refrigerator tip and flavour suggestions!
I haven’t made them yet.
What size cutter are you using and what size pan? Thanks!
Hi Brenda, the scone cutter I used to make these had a diameter of 6cm or 2 and one third inches. I use a 20cm x 30cm (8 x 12 in) rectangular baking tin for these. I hope you enjoy them!
I had to use a lot more flour, more than a cup. I think the problem is the cream. American heavy cream is not much thicker than milk, whereas Australian heavy cream is much thicker, or so my memory from growing up in Melbourne, tells me. I have made scones/biscuits with sour cream or Greek yogurt with great results, so next time will substitute one of those instead of the cream. HOWEVER, having said all that, my scones look amazing despite my flour adjustment. Thanks for sharing your recipe, it’s a keeper.
Glad they turned out for you Kathy despite the heavy cream issue! You can also cut back on the lemonade/soda a bit to reduce some of the moisture.