This Fruit Tea Scone is one of the quickest and easiest things to make for tea. You only have to think that you would like something to eat with your next cup of tea, and within less than an hour it will be on your plate.
Mr De’Ath came to the house twice a week to help with the garden when I was a child. We children were quite terrified of him – and so, I now find out, was my mother. One abiding memory is of a whole summer where we couldn’t climb our favourite tree because he had hung his scythe over one of the branches – and no-one dared to ask him to move it.
His saving grace – apart from the gardening – was a rather delicious tea scone that he would bring us from his wife. I remember visiting her once and she was so taken with the idea that an eight-year-old could cook that she gave me the recipe.
A warm scone with butter and jam is perfect after a walk in the Autumn. This fruit tea scone is so quick that you can make it when you get home, then make the tea while it’s cooking. It’s baked in a single piece, hence the speed – no rolling or cutting out required. I don’t make individual scones for the family anymore because I can’t quite be bothered when this is so good.
The only downside to any scone is that they don’t keep very well and are best eaten on the day they are made. The tea scone will keep for a day or two in the fridge, but I prefer to cut it up and freeze whatever’s left. Then you can either eat it cold or heat it up again when you come back from your next walk.
If you prefer a cake that will keep for longer try the Everyday Fruit Cake.
Fruit Tea Scone
- 250 g self-raising flour
- Pinch of salt
- 60 g butter (cold or room temperature)
- 60 g caster sugar
- 125 g mixed dried fruit
- 150 ml milk + a little extra
- Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Grease the baking tray with a little butter or use a liner (which you don't need to grease)
For the tea scone:
- Weigh the flour and butter into a large bowl and rub them together. To do this hold your palms up and rub your thumbs over your fingers from the little finger outwardsThe mixture will resemble breadcrumbs when you've finished
- Add the caster sugar and dried fruit and mix in. Add the milk and mix to a soft dough
- Tip the dough onto the baking tray. Put a little flour on your hands and pat the dough into a round, about 1cm thick and 20cm across
- Using a sharp knife, score the top of the dough into 8 pieces, i.e. cut into the dough but not all the way through
- Brush the top with a little milk. Use your finger if you don't have a pastry brush
- Bake for 20-25 minutes until a light golden brown
- You may need to turn the baking sheet around after 15 minutes to ensure an even bake
- Slide onto a cooling rack until you want to eat
- Fruit Tea Scone is best eaten on the day it is made. It will keep for a day or two in the fridge, but is best sliced and frozen if not eaten immediately
- To freshen it up, put a slice of fruit tea scone in the toaster for a minute.