Recipe: Goji Berry, Raisin and Golden Sultana Scones

Raisin, Golden Sultana and Goji Berry Scones

Raisin, Golden Sultana and Goji Berry Scones

Making scones summons images of a peaceful afternoon sipping tea from dainty china teacups and nibbling on tiny cucumber sandwiches. No high tea is complete without scones, topped with lashings of clotted cream and a dollop of jam. This afternoon treat is the perfect pick-me-up and never fails to make me feel classy (even sitting here in a baggy jumper with unwashed hair!)Scones have an amazing texture: a flaky, golden crust but soft, light and buttery on the inside. I crammed my scones full of fruit and chose a delicious berry jam by Bonne Maman, who in my opinion make the best conserves.


8oz self-raising flour

1tsp baking powder

1/2tsp ground cinnamon

2oz butter

1oz caster sugar

1 egg + 5tbsp full fat milk

1oz goji berries

1oz raisins

1oz golden sultanas

clotted cream (to serve)

jam (to seve)


(preheat the over to 200*c and grease a baking tray)

– sift together the flour, cinnamon and baking powder
– with clean, dry hands, use your fingers to rub together the flour and butter until it forms a light crumb
– with a knife, mix in the caster sugar, the fruit and the egg and milk
– when lightly combined, use your hand to bring all the ingredients together into a dough
– flour a flat, dry surface and roll out the dough to 2cm thick
– use a 6cm round cutter to cut out your scones
– place on the greased baking tray and bake in the centre of the oven for 12 minutes
– remove from the over and leave to slightly cool for 5 minutes (if they are too hot, the cream will melt – use this time to put the kettle on!)
– cut in half and spread generously with clotted cream, topped with a dollop of your favourite jam
– enjoy!

Scones with Clotted Cream and Jam

Scones with Clotted Cream and Jam

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  1. Pingback: The Art of Scones | Dine&Discover

  2. Looks great! I want to try it soon…Do you think it’ll work out if I substituted full fat milk with skimmed milk?


    • Hi there, you could definitely use skimmed milk – scones can even be made with water. However you will compromise some of the richness and flavour by switching out the full fat milk.


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