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Buttery Fruit Scones With Maas, Mixed Fruit and a Soft Tender Crumb
Soft buttery fruit scones made with Maas and mixed fruit, baked until golden and served warm with strawberry jam and fresh cream.
Why You’ll Love and Enjoy These Buttery Fruit Scones
- Soft and buttery: Maas helps keep the middle tender without making the dough complicated.
- Easy to make: A quick rub, mix, pat, and cut is all you need.
- Made for toppings: They’re just sweet enough for strawberry jam and fresh cream without becoming overly sweet.
Additional Information
- Can this be frozen? Yes. Once completely cooled, the baked scones can be wrapped well and frozen for up to 2 months. Thaw at room temperature and warm them gently in the oven before serving.
- How long can they be stored and how? They’re best eaten on the day they’re baked. Keep leftovers in an airtight container at room temperature for up to 2 days. Warm them briefly before serving to bring back some of that freshly baked softness.
- Can I use plain flour instead? Yes. For this recipe, use 4 cups plain flour plus 8 tsp baking powder. Don’t add the separate 2 tsp baking powder as well.
- Can I use milk instead of maas? Yes, but maas gives the scones a particularly tender crumb and a slight tang. Buttermilk is the closest substitute. Plain milk will work too, although the texture may be slightly different.
- Can I use regular sugar instead of castor sugar? Yes. Castor sugar dissolves easily, but regular granulated sugar will work if that’s what you have.
- What if I don’t have mixed fruit? Use raisins, sultanas, chopped dried apricots or a mixture of your favourite dried fruit. Keep the total amount around 1/2 cup so the dough doesn’t become overloaded.
- Should the butter be melted? No. Use soft butter and rub it into the flour until crumbly. Melted butter changes the texture and can make the dough heavier.
- Why shouldn’t I knead the dough? Scone dough doesn’t need bread-style kneading. Too much handling develops gluten and can leave you with tough scones instead of a soft, tender crumb.
Softest Crumb Buttery Fruit Scones
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Soft, buttery and dotted with sweet mixed fruit, these scones are lovely straight from the oven with strawberry jam and fresh cream. I’ve tightened up a few details from the original recipe so the dough is easier to handle and the finished scones stay tender instead of turning heavy.
Ingredients
Units
Scale
- 4 cups Self-Raising flour ** (See note on how to make self-raising flour)
- 2 tsp baking powder
- 2/3 cup approx – 150 g soft butter
- 1/2 cup mixed fruit
- 1/4 tsp salt
- 6 tbsp castor sugar
- 2 eggs
- 1 cup (250 ml) maas, or sour milk
For the top
- 1 tbsp – Use a little of the beaten egg mixture from the recipe to brush over the scones before baking.
Instructions
- Heat the oven to 350⁰F (180⁰C).
- Lightly grease a baking tray or line it with parchment.
- Sift 4 cups Self-Raising flour, 2 tsp baking powder, 1/4 tsp salt, and 6 tbsp castor sugar together twice. It might seem like overkill, but it helps distribute the baking powder properly and gives you a lighter dough.
- Rub 150 g soft butter into the flour mixture with your fingertips until it looks like fine breadcrumbs. Don’t overwork it. You want the mixture crumbly, not greasy.
- Add 1/2 cup mixed fruit and toss it through the flour mixture so the fruit is evenly distributed.
- Whisk 2 eggs and 1 cup (250 ml) maas together. Reserve about 1 tbsp of this mixture for brushing the tops. Pour the rest into the dry ingredients.
- Mix the egg and maas mixture into the flour with a light hand until you have a soft dough. If it feels very sticky, dust your hands and the work surface lightly with flour rather than adding lots of extra flour to the dough.
- Turn the dough onto a lightly floured surface and gently pat it out to about 2 cm thick. Don’t knead it like bread. A few gentle folds are enough to bring it together.
- Cut out the scones with a floured round cutter and place them close together on the prepared baking tray. Press the cutter straight down rather than twisting it, which helps the scones rise evenly.
- Brush the tops with the reserved egg and maas mixture.
- Bake the scones at 350⁰F (180⁰C) for 15 to 20 minutes, or until they’re puffed and nicely golden on top. The exact time will depend on the size and thickness of your scones.
- Let them cool for a few minutes before serving. Split them open and serve with fresh cream and strawberry jam.
**To Make Self-Raising Flour
- If you only have plain flour, use 4 cups plain flour plus 8 tsp baking powder for this recipe, then follow the recipe as written.
Notes
Prepared, tried, and tested by Rashida
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You don’t need a complicated scone recipe to get a tender, golden batch.
Softest Crumb Buttery Fruit Scones give classic afternoon tea a homemade touch without making the baking complicated. The buttery dough, sweet mixed fruit and tender maas crumb pair beautifully with strawberry jam and fresh cream, making these scones especially tempting while they’re still warm.
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