Skip to content

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

Ingredients

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

Method

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.

Hot cross bun bread and butter pudding

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

You might also be interested in

Preparing fresh vegetables for the restaurant at Knightshayes Court, Tiverton, Devon

Food 

We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.

Looking down on shortbread biscuits topped with rhubarb compote and mixed yogurt and cream, drizzled with red wine syrup. A cupful of cream and yogurt is to the right, and shortbread biscuits cool on a rack to the back.

Cakes, bakes and desserts 

We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.

Vegan 'creem' tea with jam and vegan clotted 'creem'
Recipe
Recipe

Vegan 'creem' tea 

These vegan scones and clotted 'creem' are quick to whip up for a tasty afternoon treat.

Baking with flour and butter
Recipe
Recipe

Simple sponge cake 

Try development chef Clive Goudercourt's recipe for making the perfect sponge cake.

Plate of pre-cut Bakewell slices with pot of raspberry jam to dip in
Recipe
Recipe

Bakewell slice 

Whether you fancy a cheeky afternoon snack or something a little more indulgent for dessert, this delicious Bakewell slice is perfect for any occasion.