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National Trust fruit scones

Learn to bake our world-famous fruit scones, best enjoyed with jam and a dollop of clotted cream.

  • 15 minutes prep. time
  • 10–15 minutes cooking time
  • Serves 8
  • Cakes, bakes & desserts
A close up view of a scone served on a plate with a generous helping of jam and cream
Freshly-baked scones with jam and cream | © National Trust Images/Michael Harvey


  • 450g self-raising flour
  • 115g soft margarine
  • 85g caster sugar
  • 85g sultanas
  • 1 egg, beaten    
  • 200ml milk
  • Strawberry jam and clotted cream to serve


Step 1

Preheat the oven to 200°C (180°C fan/gas mark 6). Add the flour and margarine to the bowl of an electric mixer and mix together until it resembles fine crumbs. Stir in the sugar and sultanas.

Step 2

Add the egg and gradually mix in 150ml of the milk to make a soft dough. Turn out on to a floured surface and knead lightly, then roll out thickly to a generous 2cm thickness, or two fingers.

Step 3

Stamp out circles using a 7cm fluted biscuit cutter and transfer the scones to a lightly oiled baking sheet.

Step 4

Knead the trimmings and continue rolling and stamping until you have made eight scones.

Step 5

Brush the top of the scones with a little of the remaining milk, then bake for 10–15 minutes until well risen and golden brown.

Step 6

Serve warm, split and topped with jam and clotted cream.

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