Fruit scones from The National Trust Book of Scones: 50 Delicious Recipes and Some Curious Crumbs of History (page 15) by Sarah Clelland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on October 27, 2025

    I returned from London with this book and I was excited to recreate a delicious fruit scone we enjoyed at Foyle's Bookstore Cafe. I found Irish Self Rising Flour (Odom's) to use in this recipe. This is a delicious scone - buttery, crumbly, but not dry, and quite sweet; I might reduce the sugar a bit next time. I used golden raisins and ended up with 7 scones - my dough may have been a bit thick. In my US oven I baked at 400F 15-20 mins.

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