Scones three ways

Enjoy a trio of homemade scones—white chocolate and cranberry, lemon and blueberry, and apple crumble—each bursting with its own unique flavour and perfect for a classic afternoon tea spread.

These scones score a Nutri-Score C, reflecting their moderate sugar and butter content. They offer some fibre from fruit and are best enjoyed as an occasional treat for afternoon tea.

Ingredients

For the base dough

• 350g self-raising flour, plus extra for dusting
• ¼ tsp fine salt
• 1 tsp baking powder
• 100g cold unsalted butter, cubed
• 50g caster sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 125ml whole milk, warmed
• 1 free-range egg, beaten, to glaze

For the white chocolate and cranberry scones

• 50g white chocolate chips
• 50g dried cranberries
• Cranberry and blueberry jam, to serve
• Clotted cream, to serve

For the lemon and blueberry scones

• 1 lemon, zest only
• 75g blueberries
• Lemon curd, to serve
• Clotted cream, to serve

For the apple crumble scones

• ½ tsp ground cinnamon
• 75g Bramley apples, chopped
• 20g unsalted butter
• 20g light brown soft sugar
• 40g plain flour
• Blackberry jam, to serve
• Clotted cream, to serve

Method

1. Prepare the oven and trays: Preheat the oven to 220°C (200°C Fan) or Gas 7. Line two baking trays with baking paper and place them in the oven to heat.
2. Make the base scone dough: Add flour, salt, baking powder, and butter to a food processor. Pulse until the mixture resembles breadcrumbs, or rub the butter in by hand. Add caster sugar and blend briefly. Pour in lemon juice, vanilla extract, and most of the warmed milk, blending just until a soft dough forms—you may not need all the milk.
3. Divide and flavour the dough: Split the dough evenly into three bowls.
   • For white chocolate and cranberry, fold in white chocolate chips and dried cranberries.
   • For lemon and blueberry, fold in lemon zest and blueberries.
   • For apple crumble, fold in chopped apples and ground cinnamon.
4. Shape the scones: For each dough, dust the work surface with flour and gently knead the dough just until smooth. Roll or pat out to about 5cm thick. Dip a 4-5cm round cutter in flour and cut out scones, re-rolling scraps as needed.
5. Glaze and top: Remove the hot trays from the oven and arrange the scones on them. Brush the tops with beaten egg.
   • For apple crumble scones, rub butter, brown sugar, and plain flour together to make crumble. Sprinkle and press onto the glazed scones.
6. Bake: Bake the white chocolate & cranberry and lemon & blueberry scones for 10 minutes. Bake the apple crumble scones for 10 minutes as well. Leave all scones to cool slightly on the tray after baking.
7. Serve: Enjoy white chocolate and cranberry scones with cranberry or blueberry jam and clotted cream, lemon and blueberry scones with lemon curd and clotted cream, and apple crumble scones with blackberry jam and clotted cream.

What can you serve with this

1. Fresh berries: Enhance the fruity flavours and add a refreshing touch to your scone platter.
2. Loose-leaf tea: A classic pairing that balances the richness of the scones.
3. Homemade lemonade: Its citrus tang cuts through the sweetness and refreshes the palate.
4. Soft butter: For those who love an extra creamy finish on their warm scones.

FAQs for Scones three ways

• Can I freeze the scones? Yes, freeze baked scones once cooled and reheat in the oven when needed.
• How do I prevent scones from being dry? Don’t overwork the dough and use cold butter for a light, fluffy texture.
• Can I make the dough ahead of time? It’s best baked fresh, but you can chill the dough for a few hours before shaping and baking.
• What if I don’t have self-raising flour? Substitute with plain flour plus 2 tsp baking powder per 225g flour.
• Can I use other fruits or add-ins? Absolutely—try raspberries, sultanas, or chocolate chips to create your own scone flavours.
• How should I store leftover scones? Keep in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Nutri-score Health Check

This recipe is rated C on the Nutri-Score scale, due to its use of butter, sugar, and cream. While they offer some nutritional value from fruit, enjoy these scones in moderation as part of a balanced diet. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Fruit add-ins like blueberries, cranberries, and apples provide fibre and vitamins.
• Egg and milk add protein and calcium.

Negative Factors

• Butter and sugar increase saturated fat and calorie content.
• Clotted cream served with scones is high in fat.