James Martin Fruit Scones are made with strong white flour, sweet sultanas, cold unsalted butter, and fresh eggs. This recipe creates soft, fluffy scones with a golden-brown crust and a burst of dried fruit in every bite, making them a delicious update to the classic plain scone. They are the perfect treat for a traditional Sunday afternoon tea or a comforting breakfast served with hot coffee.
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Why you will love this fruit scones ?
- The “Strong Flour” Secret: Most scone recipes use plain flour, which can sometimes lead to a crumbly or cake-like texture. James Martin uses strong white flour (bread flour). This gives the scones incredible structure, meaning they rise higher and hold their shape perfectly.
- Extra Lift: Because strong flour is heavier, this recipe calls for 5 teaspoons of baking powder. This guarantees a massive rise, resulting in those tall, proud scones you see in professional tearooms.
- Juicy Bursts of Sweetness: The ratio of sultanas to dough is generous. The dried fruit absorbs moisture from the milk and eggs during baking, creating little juicy pockets of sweetness that keep the scone moist from the inside out.
- The Perfect Glaze: By reserving one full egg just for glazing (rather than just milk), you get a deep, glossy, golden-brown top that looks professionally baked.
- Classic Comfort: It is the definition of a comforting British classic. The smell of baking dough and warm sultanas will fill your kitchen, making it the perfect recipe for a cozy weekend morning.
James Martin Fruit Scones Ingredients
- 450g (1lb) strong white flour (plus extra for dusting)
- 5 tsp baking powder
- 75g (3oz) unsalted butter, cold and cubed (plus extra for greasing)
- 75g (3oz) caster sugar
- 150g (5oz) sultanas (or dried fruit of your choice)
- 3 free-range eggs (2 lightly beaten for the dough, 1 for glazing)
- 250ml (9fl oz) milk
- 1 pinch of salt
- 400g (14oz) clotted cream, to serve (optional)
How To Make James Martin Fruit Scones ?
- Preheat the oven: Preheat your oven to 430°F (220°C) or 400°F (200°C) for fan ovens (Gas mark 7). Lightly grease a large baking tray with butter.
- Rub in the butter: Sift the strong flour, baking powder, and salt into a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
- Add the dry mix-ins: Stir in the caster sugar and sultanas (or your chosen dried fruit). Add 2 of the beaten eggs and mix.
- Form the dough: Gradually add the milk, stirring with a wooden spoon, until the mixture comes together into a smooth, soft dough. You may not need every drop of milk.
- Roll the dough: Turn the dough out onto a lightly floured work surface. Roll it out to a thickness of about 2cm (¾ inch).
- Cut the scones: Dip a 5cm (2 inch) pastry cutter into some flour. Press straight down to cut out the scones. Do not twist the cutter, as this will seal the edges and stop them from rising evenly.
- Glaze the tops: Beat the remaining egg in a small bowl. Carefully brush the tops of the scones with the egg wash. Be very careful not to let the egg run down the sides, or it will prevent the scone from rising.
- Bake: Place the scones on the prepared baking tray. Bake for 10 to 12 minutes until they are well-risen and golden brown.
- Serve: Remove from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, and clotted cream.
Recipe Tips
- Use Strong Flour: James Martin uses strong white flour (bread flour) instead of plain flour. The higher protein content gives the scones a better structure and a fantastic, bread-like rise.
- Chilled Ingredients: Keep your butter, eggs, and milk cold until the last moment. Cold ingredients help create flaky layers within the scone.
- Don’t Twist the Cutter: When stamping out your scones, push the cutter straight down and lift it straight up. Twisting “locks” the sides of the dough together and results in lopsided scones.
- Watch the Glaze: Apply the egg wash only to the very top. If the egg drips down the sides, it acts like glue and stops the dough from expanding upwards.
What To Serve with Fruit Scones ?
These fruit scones are the star of a Cream Tea. Serve them warm, sliced open, and topped with strawberry jam and a thick layer of Cornish clotted cream. For a simpler snack, they are delicious with just salted butter. Pair them with a pot of English Breakfast tea or, if celebrating, a glass of champagne.
How To Store leftovers Fruit Scones ?
- Refrigerate: Scones are best eaten fresh on the day they are baked. If you have leftovers, store them in an airtight container at room temperature for 2 days. You can refrigerate them for up to 4 days, but they will become firmer.
- Freeze: These scones freeze beautifully. Allow them to cool completely, then place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature and warm them in the oven before serving.
How to reheat leftovers fruit scones ?
Here is the best way to reheat your James Martin Fruit Scones. Since these scones contain dried fruit (sultanas), you need to be careful not to overheat them, or the fruit can become hard and burn.
Important Rule: Only reheat plain scones. If you have already put cream or jam on them, do not heat them, or the cream will melt into a liquid mess.
1. The Oven Method (The Best Result)
This is the best method to restore the crisp exterior while keeping the inside fluffy.
- Preheat: Set your oven to 350°F (180°C).
- Place: Put the scones on a baking sheet.
- Bake: Warm them for 5 to 10 minutes.
- Result: The crust will be crunchy again, and the sultanas inside will be warm and soft.
2. The Microwave Method (The Quickest)
Use this if you want a soft, warm scone immediately.
James Martin's Saturday Morning
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Check Price: £12.50 »- Wrap: Wrap the scone loosely in a slightly damp paper towel. This keeps the dough moist and prevents the sultanas from getting tough.
- Heat: Microwave on medium power for 10 to 20 seconds.
- Warning: Be careful when biting in! The sultanas (fruit pieces) get hot much faster than the dough and can burn your mouth if you aren’t careful.
3. Reheating From Frozen
If you froze your scones, you do not need to thaw them first.
- Oven: Preheat to 350°F (180°C). Place the frozen scones on a tray and bake for 15 to 20 minutes. Cover them with foil for the first 10 minutes so the tops don’t get too dark.
FAQs
Because the recipe uses strong flour (which is heavier than plain flour), it needs extra lifting power to ensure the scones are light and fluffy rather than dense.
Yes, you can use raisins, currants, dried cranberries, or even chopped dried apricots. Sultanas are the traditional choice for their sweetness and soft texture.
Scone dough should be slightly sticky; this ensures they stay moist. However, if it is unmanageable, add a dusting of extra flour. If you add too much flour, the scones will be dry.
You can use a processor to rub the butter into the flour, but you should mix the wet ingredients (eggs and milk) by hand. Over-mixing in a machine will make the scones tough.
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Fruit Scones Nutrition Facts
Serving Size: 1 scone (based on 12 scones)
- Calories: 280 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrate: 46g
- Dietary Fiber: 1.5g
- Sugars: 18g
- Protein: 6g
James Martin fruit scones
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy12scones
servings15
minutes12
minutes280
kcalIngredients
450g (1lb) strong white flour
5 tsp baking powder
75g (3oz) unsalted butter, cold
75g (3oz) caster sugar
150g (5oz) sultanas
3 free-range eggs (2 for dough, 1 for glaze)
250ml (9fl oz) milk
Pinch of salt
Directions
- Prep: Preheat oven to 220°C (430°F). Grease a tray.
- Rub In: Mix flour, baking powder, and salt. Rub in butter until crumbly.
- Mix: Stir in sugar, sultanas, and 2 beaten eggs.
- Dough: Gradually stir in milk to form a smooth dough.
- Cut: Roll to 2cm thick on floured surface. Cut out rounds (do not twist cutter).
- Bake: Brush tops with remaining egg. Bake for 10-12 minutes.
- Serve: Cool slightly and serve with cream and jam.
