Fruit Scones

Fruit Scones

An easy fruit scone recipe for a classic afternoon tea made with Truvia for Baking.

Prep Time

15 minutes

Cook Time

15 minutes

Serving size





  • 225g Self-raising white flour

  • ½ Tsp Baking Powder

  • 40g Truvia for Baking Caster

  • ½ Tsp Salt

  • 1 Medium Egg

  • 125ml Semi skimmed milk

  • 25g Sultanas

For the Crushed Strawberries

  • 150g Strawberries (hulled and roughly chopped)

  • 15g Truvia for Baking Caster

  • + whipped Low-Fat Cream for serving (optional)


  • 1.

    Preheat oven to 200°C (180°C fan).

  • 2.

    Sieve the flour and baking powder into a mixing bowl, add the butter, and rub in to make breadcrumb texture. Stir in the Truvia for Baking Caster and salt.

  • 3.

    Beat the egg in a measuring jug and add just enough milk to make up 150ml liquid.

  • 4.

    Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix but keep to use as a glaze. It is at this point that you will need to add the sultanas. When the mixture begins to come together, use your hands to collect the dough together – it should be soft but not sticky.

  • 5.

    Turn the dough out onto a lightly-floured board, and pat out to depth of about 2.5cm. Cut out rounds (we used a 5cm straight edged pastry cutter) and put onto a lightly floured baking tray. Glaze with remaining egg mix using a pastry brush and bake for between 12-15 minutes until risen and golden.

  • 6.

    For the crushed strawberries place the prepared strawberries into a large bowl and add the Truvia for Baking Caster. Lightly crush, using the back of a fork

  • 7.

    To serve split the scones and spoon the crushed strawberries over one half. Add a small dollop of the low-fat cream if desired, replace the top and enjoy.

  • Try to not over knead the scone dough, this will help keep them as light as possible. Mix the liquid in until just combined and a dough is formed.
  • Dip your pastry cutter in flour before cutting each scone, this help stop the scones sticking to the edge of the cutter and create a ‘straighter’ shape scone, which will then bake as such in the oven.
  • Straight edged cutters cut more cleanly, which again helps with a better rise.
  • Scones are best eaten on the day of baking or alternatively wrap well and freeze as soon as cool. They will keep for up to 3 months in the freezer. Just defrost and then warm in the oven for a couple of minutes to freshen up.
  • You can leave out the sultanas if desired to make plain scones, this won’t affect the bake time.
  • You could also try adding a small handful of fresh blueberries and the zest of 1 lemon to the dough to make a lovely flavour alternative.
  • These scones are so simple and quick to make, ideal for last minute guests or if short on time. Scones are also best when slightly warm, so you don’t need to allow lots of time for them to cool!
  • Great for freezing.