If my plain scone recipe is the best ever plain scone recipe (and it really is), then this must be the Best Fruit Scones Recipe! A small batch recipe with the addition of flavour packed raisins, these are quick and easy to make and bake. Perfect for an afternoon tea, cheeky snack or as part of a wonderful celebration feast!
Preheat the oven to 200c fan | 220c | 430f or equivalent.
Line a large baking tray with greaseproof paper or reusable baking mat.
Measure 250g Self Raising Flour and 60g Salted Butter into a medium mixing bowl.
Using your fingertips, rub the butter into the flour until breadcrumb like in texture.
Stir 50g Caster Sugar, ½ tsp Sea Salt Flakesand ½ tsp Baking Powder into the flour/butter mix.
Measure 150ml Skimmed Milkinto a small jug. Add ¾ of the milk to the crumbed flour along with 150g Raisins.
Mixing gently adding more and more milk until it forms a dough. You may not need to use all of the milk. If you add a little too much, simply add a little more flour. Try to work the dough as little as possible and turn it out onto a lightly floured board.
Press the dough into a rough rectangle. It wants to be about 2cm thick. You can use the cutter to check that you can cut out 4 rounds.
Use a 2¾ inch / 7 cm fluted cutter to start cutting out rounds. Dip it into a little flour before each cut to prevent sticking. Place each round onto the lined baking tray cut.
Press the offcuts of dough together and pat it out to the same thickness as before. Try to work it as little as possible. Cut out another round or two. Repeat if you have more leftover dough.
If you have any rogue raisins poking out the side of the scones, give them a gentle poke back in so they don't catch and burn in the oven.
Crack and beat 1 Egg then brush the tops of the scones to glaze. Alternatively use roughly 2 tbsp Double Cream or 1 tbsp Milk.
Pop in the oven for circa 15 minutes.
Take out the oven when golden brown.
Carefully remove from the tray and put on a rack to cool. Or eat them super hot out the oven smothered in butter. Your call.
To Air Fry - see notes
If your air fryer requires it, set it to preheat.
Carefully place the cut scones into the basket or shelf of the air fryer.
Brush the scones with the egg, cream or milk.
Bake at 180c for 12 minutes.
Notes
The air fryer version of this recipe is tested in a Corsori Lite (CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
For this recipe, I can just fit 6 fruit scones in the basket at a time. The fit is quite snug so you can cook in two batches if that makes you feel more comfortable.
As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.