Welsh Fruit Scones

Name: Welsh Fruit Scones
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 8 servings
Cuisine: Welsh
Ingredients: 450 g self-raising flour; 1 tsp Baking powder; 50 g caster sugar; 0.5 tsp Fine sea salt; 100 g Unsalted butter; 100 g sultanas; 200 ml Buttermilk; 50 ml Whole milk; 0.5 tsp Vanilla extract

Golden, tender Welsh buttermilk scones studded with plump sultanas. Baked at high heat for a tall rise and served warm with salted butter and jam.

🇬🇧United Kingdom· South Wales Valleys

Prep: 15 min
Cook: 14 min
Total: 29 min
Servings: 8
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

450 g self-raising flour — plus extra for dusting
1 tsp Baking powder — for extra lift
50 g caster sugar — fine white sugar
½ tsp Fine sea salt — to balance flavour
100 g Unsalted butter — chilled and diced
100 g sultanas — plump dried white grapes
200 ml Buttermilk — adds tang and tender crumb
50 ml Whole milk — plus 1 tbsp extra for glazing
½ tsp Vanilla extract — optional flavour boost

Equipment

•Baking tray
•Greaseproof paper
•Large mixing bowl
•6cm pastry cutter
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 10 g
carbs: 51 g
fibre: 2 g
protein: 6 g
calories: 310 kcal

Instructions

1
Preheat the oven to 220°C (200°C fan) and line a baking tray with greaseproof paper.
2
Sift the self-raising flour, baking powder, and fine sea salt into a large mixing bowl.
3
Stir in the caster sugar until evenly combined.
4
Rub the chilled diced butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
5
Stir the sultanas through the dry mixture with a spoon.
6
Make a well in the centre and pour in the buttermilk, whole milk, and vanilla extract.
7
Mix swiftly with a round-bladed knife until a soft, slightly sticky dough forms.
8
Tip the dough onto a lightly floured surface and gently pat it out to a 3cm thickness.
9
Stamp out rounds using a 6cm cutter, pressing straight down without twisting the cutter.
10
Arrange the scones close together on the baking tray and brush the tops lightly with milk.
11
Bake for 12 to 14 minutes until well risen and golden brown on top.
12
Transfer to a wire cooling rack and let cool for 5 minutes before serving warm.

Chef's tips

Handle the dough as little as possible to keep the scones light and fluffy. Never twist the pastry cutter when stamping out rounds, as twisting seals the edges and stops the scones from rising evenly.

Ingredient substitutions

buttermilk → 200ml whole milk mixed with 1 tablespoon lemon juice, left to stand for 5 minutes
sultanas → currants or dried mixed fruit

Storage

Store cooled scones in an airtight container at room temperature for up to two days.

Reheating

Warm in an oven preheated to 160°C for 5 minutes to restore their freshly baked texture.

Common mistakes to avoid

•Overworking or kneading the dough, which results in tough, heavy scones.
•Twisting the cutter, preventing an even vertical rise in the oven.
•Rolling the dough too thin before cutting, which leads to flat scones.

Serving suggestions

Split in half and spread generously with salted Welsh butter and strawberry jam.Serve warm alongside a strong pot of Welsh brew tea.Top with a spoonful of clotted cream or whipped double cream for an indulgent tea.