Delightful Homemade Delia Smith Fruit Scones Recipe: A Warm Buttered Treat

As someone who adores baking and sharing recipes from my kitchen adventures, I’ve always believed in the magic of fresh, warm scones, especially when they’re homemade. Today, I’m thrilled to share my take on Delia Smith’s fruit scones, a recipe that holds a special place in my heart. There’s something truly comforting about these scones, and the best part? They don’t require clotted cream or preserves. Just serve them right out of the oven with a generous slather of really good butter, and you’re in for a treat.

What Is The Trick In Making Good Scones?

Making good scones is all about mastering a few simple tricks. Here’s a rundown of the most important tips:

Keep Ingredients Cold: Use cold butter and cold milk. This helps create those lovely flaky layers and ensures a tender crumb.

Don’t Overmix: Mix the dough just until it comes together. Overworking it develops the gluten, making the scones tough.

Light Touch: Handle the dough as lightly as possible. A gentle touch prevents the scones from becoming dense.

Thickness Matters: Roll or pat the dough to the right thickness, about 2cm. Too thin, and they won’t rise well; too thick, and they won’t cook through properly.

Sharp Cutter: Use a sharp cutter and press straight down without twisting. Twisting seals the edges, hindering the rise.

Oven Temperature: Make sure your oven is preheated to the right temperature. A hot oven starts the rising process immediately, giving you a good lift.

Brush the Tops: Lightly brush the tops with milk or a beaten egg before baking for a beautiful golden finish.

How To Make Delia Smith’s Fruit Scones Recipe Overview

This recipe is designed to yield about 8-10 delightful scones, perfect for a cozy breakfast or an afternoon snack with tea. From start to finish, you’ll spend around 30 minutes, which includes both preparation and baking time. The charm of these scones lies in their simplicity and the joy of serving them fresh and warm, enveloped in the aroma of butter and fruit. 

Ingredients:

  • Self-Raising Flour – 270g: A versatile base that ensures your scones rise beautifully, creating a light and fluffy texture.
  • Golden Caster Sugar – 48g: Adds a subtle sweetness and a lovely golden hue to the scones, enhancing their flavor.
  • Spreadable Butter – 90g: The key to rich, moist scones, butter also contributes to their delicate, crumbly texture. Plus, a bit more for slathering on the warm scones!
  • Mixed Dried Fruit – 60g: A delightful mix that adds pops of sweetness and chewiness, making each bite interesting.
  • Large Egg – 1, lightly beaten: Acts as a binder and enriches the dough, giving the scones a tender structure.
  • Milk – 4-5 tablespoons: Used to bring the dough together; it adds moisture and softness to the scones. Start with 4 tablespoons and add more if needed to achieve the perfect consistency.

Instructions:

  1. Preheat Oven: Preheat the oven to 220°C (425°F, gas mark 7) and lightly grease a baking sheet.
  2. Mix dry ingredients: In a large bowl, sift the self-raising flour and stir in the golden caster sugar.
  3. Add butter: Cut the spreadable butter into small pieces and rub it into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
  4. Incorporate dried fruit: Stir in the mixed dried fruit, making sure it’s evenly distributed throughout the mixture.
  5. Add egg and milk: Make a well in the center of the dry mixture and pour in the beaten egg and 4 tablespoons of milk. Mix with a knife to form a soft, but not sticky, dough. If necessary, add the extra tablespoon of milk.
  6. Shape the scones: On a lightly floured surface, gently roll out the dough to about 2cm thickness. Using a 5cm cutter, press down without twisting to cut out the scones. Gather the trimmings, re-roll, and cut out more scones until all the dough is used.
  7. Bake: Place the scones on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes, or until well risen and golden.
  8. Serve warm: Let the scones cool slightly on a wire rack, but they’re best served warm with a generous amount of butter.

Also Try: Delia Smith Chicken Paprika Recipe

Nutritional Value (per scone, approximately):

Calories: 220

Fat: 9g

Saturated Fat: 5g

Carbohydrates: 32g

Sugar: 10g

Protein: 4g

Sodium: 180mg

Fiber: 1g

FAQs:

Can I use regular flour instead of self-raising flour?

Yes, you can use regular flour instead of self-raising flour. For every cup of regular flour, just add 1 ½ teaspoons of baking powder and ½ teaspoon of salt. This mix will act like self-raising flour. It’s a simple swap. Just make sure to mix these additions well with your regular flour. This way, your scones will still rise and become fluffy, just like when using self-raising flour. It’s an easy fix if you don’t have self-raising flour at home.

Why did my scones not rise?

There could be a few reasons: the dough was overworked, the baking powder wasn’t active anymore, or the oven wasn’t hot enough. Also, ensure you’re not twisting the cutter when cutting out scones.

How long do these scones stay fresh?

These scones are best enjoyed the day they are made. They taste freshest then. But, you can keep them for up to 2 days. Just make sure to store them in an airtight container. This helps keep them soft. If they feel a bit hard the next day, just warm them up a little. They’ll taste great again. Remember, fresh is best. But with good storage, you can still enjoy them a day or two later.

Can I freeze these scones?

Yes, you can freeze these scones. First, let them cool down completely after baking. Once cool, wrap each scone individually in cling film or put them in a freezer bag. This keeps them fresh. You can freeze them like this for up to 3 months. When you’re ready to eat, just thaw them at room temperature. If you want them to taste freshly baked, warm them up in the oven for a few minutes. Freezing is a great way to keep them longer.

Can I add fresh fruit instead of dried fruit?

Yes, you can add fresh fruit instead of dried fruit. Just pick fruits that aren’t too juicy. Berries or apples are good choices. Cut them into small pieces. This helps them mix well into the dough. But remember, fresh fruit can make the dough a bit wetter. So, you might need to add a little more flour. This keeps the dough from getting too sticky. Fresh fruit can give a nice, fresh taste to your scones. Give it a try!

Conclusion

Delia Smith’s fruit scones, with my personal twist, are a testament to the joy of baking and the simple pleasures of enjoying homemade treats. Whether you’re a novice baker or a seasoned pro, I hope this recipe brings warmth and deliciousness to your table. Happy baking!

Delia Smith Fruit Scones Recipe

Delia Smith Fruit Scones Recipe

Total Time 28 minutes
Course Snack
Cuisine British
Servings 10 Pieces

Ingredients
  

  • Self-Raising Flour – 270g
  • Golden Caster Sugar – 48g
  • Spreadable Butter – 90g
  • Mixed Dried Fruit – 60g
  • Large Egg – 1 lightly beaten
  • Milk – 4-5 tablespoons

Instructions
 

  • Preheat Oven: Preheat the oven to 220°C (425°F, gas mark 7) and lightly grease a baking sheet.
  • Mix dry ingredients: In a large bowl, sift the self-raising flour and stir in the golden caster sugar.
  • Add butter: Cut the spreadable butter into small pieces and rub it into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
  • Incorporate dried fruit: Stir in the mixed dried fruit, making sure it’s evenly distributed throughout the mixture.
  • Add egg and milk: Make a well in the center of the dry mixture and pour in the beaten egg and 4 tablespoons of milk. Mix with a knife to form a soft, but not sticky, dough. If necessary, add the extra tablespoon of milk.
  • Shape the scones: On a lightly floured surface, gently roll out the dough to about 2cm thickness. Using a 5cm cutter, press down without twisting to cut out the scones. Gather the trimmings, re-roll, and cut out more scones until all the dough is used.
  • Bake: Place the scones on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes, or until well risen and golden.
  • Serve warm: Let the scones cool slightly on a wire rack, but they’re best served warm with a generous amount of butter.
Keyword Delia Smith Fruit Scones, Delia Smith Fruit Scones Recipe

Leave a Comment

Recipe Rating