I’ve been on a not-so-secret mission for a while now. One that has involved some pretty rubbish bakes, and some which are good but not quite good enough. Recipes tweaked and altered to within an inch of their lives… This mission I speak of? The perfect Fruit Scones!
Scones are something which appear simple on the surface, but getting them perfect is a bit of a science. It’s something that Granny seems to have done, but when you ask her for the elusive perfect Scone recipe, the answer is usually, “I don’t really have just one recipe.” Oh, no! Granny just bungs it all together in a bowl and lets her magical baking hands do all the work.
It became clear fairly early on in my mission to perfect the humble Fruit Scones, that I have not inherited the magical baking hands, and if I too was going to succeed at scones, I’d need a recipe that really does work. I tried it all; self-raising flour, plain flour, egg, no egg, butter, margarine…
But with much trial and error, I truly believe this is the very best, easy Fruit Scones recipe.
Light Fruit Scones (Lower Points Version)
🧾 Ingredients:
- 450 g self-raising flour
- 20 g butter (cold, cubed) →
- 2–3 tsp sweetener (instead of sugar)
- 50 g raisins →
- 200 ml skim milk →
- 100 ml 0% fat yogurt →
- 2 tsp baking powder →
- Pinch of salt →
- 1 egg (for glaze, optional) → if used, spread across batch)
🔢 Total Points (whole batch):
Per scone (if you make 10–12 scones):
👉 4–6 points per scone
👨🍳 Method (same as classic, just lighter):
- Preheat oven to 220°C (425°F).
- Mix flour, baking powder, salt, and sweetener.
- Rub in butter until breadcrumb texture.
- Add raisins.
- Add milk + yogurt and mix gently into soft dough.
- Shape to 2–2.5 cm thickness, cut rounds.
- Brush with egg (optional).
- Bake 12–15 minutes until golden.
⚡ Extra tip (for even lower points):
If you reduce raisins to 25 g, you drop it to about:
👉 3–4 points per scone
Lasha