Fruit Scones

A staple National Trust favourite, why not try making our famous fruit scones at home?

Cakes and bakes
Baking scones at Felbrigg
  • Preparation time 15 minutes (prep. time)
  • Cooking time 10 - 15 minutes (cooking time)
  • Serves Makes 8


  • 450g/1lb self-raising flour 
  • 115g/4oz soft margarine
  • 85g/3oz caster sugar
  • 85g/3oz sultanas
  • 1 egg, beaten
  • 200ml/7fl oz milk


To serve

Strawberry jam and clotted cream


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Add the flour and margarine to the bowl, whisk with an electric mixer and rub in the margarine until the mixture resembles fine crumbs.
  3. Stir in the sugar and sultanas.
  4. Add the egg and gradually mix in 150ml/ 1/4 pint of the milk to make a soft dough.
  5. Knead lightly on a floured surface then roll out thickly to a generous 2cm thickness, or two fingers.
  6. Stamp out circles using a 7cm fluted biscuit cutter or something similar, and transfer the cones to a lightly oiled baking sheet. Knead the trimmings and continue rolling and stamping until you have made eight scones.
  7. 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.
  8. Serve warm, split and topped with jam and clotted cream.