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fruit scone with cream and jam and mug in background

Mixed Fruit And Nut Scones

Karon Grieve
These super tasty scones are both sweet and savoury and ready within 30 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Course baking
Cuisine Scottish
Servings 10 scones
Calories 199 kcal


  • 225 g self raising flour
  • 1 tbsp caster sugar
  • pinch of salt
  • 90 g unsalted butter well chilled
  • 80 g mixed dried fruit
  • 25 g chopped walnuts
  • 1 egg
  • 100 ml milk or buttermilk


  • Preheat oven to 200C and line a baking tray with baking paper
  • Sift the flour, sugar and salt into a mixing bowl
  • Add the butter and using fingertips or a pastry cutter rub the butter into the flour mix untillyou get a crumb like texture now add the mixed fruit and walnuts and stir through
  • Whisk together most of the milk and the egg (leave some milk to use to glaze the scones)
  • Make a well in the centre of your mixture and pour in most of the egg mixture
  • Bring this together as a dough, don't over mix here
  • Place dough on a work surface and roll to about 2cm/1" thick and cut out rounds with a cookie cutter. Go straight down then up with the cutter, don't twist it out of the dough as this can cause your scones not to rise properly
  • Place scones on a paper-lined baking tray and brush the tops of the scones with milk and leave them for 10 minutes to rest before you bake them
  • Bake for approximately 10-12 minutes till golden and risen



Make sure you use well-chilled butter and a light hand when making scones, you want the butter to melt in the oven to create the flakiness of scones not melt in the bowl.
Scones are best the day they are made but freeze really well for up to 3 months


Calories: 199kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 37mgSodium: 13mgPotassium: 109mgFiber: 1gSugar: 6gVitamin A: 267IUVitamin C: 1mgCalcium: 35mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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