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Super Simple Lemony Fruit Scones | BakeThenEat.com
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Super Simple Lemony Fruit Scones

Super Simple Lemony Fruit Scones are a fruity zesty scone that is perfect any time of the day. Enjoy with a smear of butter and jam for breakfast or add cream for a tasty dessert.
Prep Time10 mins
Cook Time18 mins
Resting time30 mins
Total Time58 mins
Course: Scones
Cuisine: British
Servings: 8 scones
Calories: 260kcal
Author: Emma


  • 75 grams sultanas 1/2 cup
  • Zest & Juice of 1 large lemon
  • 240 grams plain / all purpose flour 2 cups
  • 2 teaspoons baking powder
  • 55 grams cold unsalted butter 1/2 stick
  • 30 grams granulated sugar 1/8 cup
  • 180 millilitres pourable double / heavy cream 6/8 cup


  • Zest and juice your lemon.
  • Place your sultanas in a small bowl and cover them with the lemon juice and place them to one side.
  • In a food processor add in the flour, baking powder along with the cold unsalted butter and pulse until you have a fine sandy texture.
  • Add in the sugar & lemon zest and pulse for a few seconds.
  • Then turn your food processor on to a slow speed and pour in the cream slowly until a dough ball forms. You may need less or a little more cream, I found 180ml hit the sweet spot for me.
  • Scoop th ball out of the processor and gently fold in the lemon soaked sultanas.
  • Then wrap it in either foil, a plastic bag or clingfilm and place it in the fridge for at least 30 minutes.
  • Preheat your oven to 190C / 375F / Gas mark 5 and either using a silicon baking mat or baking parchment place your scone dough onto it and pat it out into a medium sized round that will yield 8 scones about 1 inch thick.
  • Using a very sharp knife cut your scones into shape and brush a little milk on the top of each scone.
  • Place the tray in your hot oven and bake. Check on them after 15 minutes for doneness, they should be golden in colour and sound a little hollow when tapped on the base. Mine took exactly 18 minutes to bake perfectly.
  • Allow the scones to cool slightly before serving.
  • You can keep these scones in an airtight tin at room temperature for 3 days or alternatively freeze them for 2 months.


Serving: 1scone | Calories: 260kcal | Carbohydrates: 30.2g | Protein: 3.8g | Fat: 14.2g | Saturated Fat: 8.8g | Cholesterol: 46mg | Sodium: 50mg | Potassium: 205mg | Fiber: 1.1g | Sugar: 5.5g | Calcium: 60mg | Iron: 1.6mg