Fruited Scones with Strawberry & Rhubarb Jam and Clotted Cream Recipe


18 scones

  • 200g sultanas

  • 1 medium orange, zest and juice

  • 500g plain flour

  • 20g bicarbonate of soda

  • 8g cream of tartar

  • 20g caster sugar

  • 10g sea salt

  • 80g cold butter, cubed

  • 300g buttermilk

  • 40g full-fat milk

  • 1 egg, beaten

  • The Cherry Tree Strawberry, Rhubarb & Vanilla Jam

  • Clotted cream


  • Soak the sultanas in the orange juice and zest for a couple of hours (or overnight).

  • When ready to bake, preheat the oven to 200ºC/180ºC fan.

  • Sift the dry ingredients into a large bowl. Add the butter and rub in until the butter is incorporated into the flour and resembles ‘breadcrumbs’.

  • Add the sultanas and all the liquid and both milks and stir into the mixture. Turn out onto a clean work surface and gently knead into a dough, taking care not to overwork it.

  • Using a rolling pin, roll the dough into a circle until it’s around 2.5cm in height. Use a 6cm cutter to cut out scones and place on a lined baking tray. Push the dough back together, gently knead and roll out again and repeat.

  • Brush with beaten egg and bake for 10-12 minutes until golden.

  • Cool on a wire rack and top with your favourite Cherry Tree jam and clotted cream.