Jamie Oliver’s Crumbliest Scones
November 17th, 2013 16 Comments

Jamie Oliver’s Crumbliest Scones

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Crumbliest Scones


Crumbliest Scones Recipe

Makes 6 | Prep Time: 30 Minutes | Bake Time: 20 Minutes
Source: Jamie Oliver


75 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
Orange juice, for soaking
75 g cold unsalted butter
250 g self-raising flour, plus a little extra for dusting
1 level teaspoon baking powder
1 heaped teaspoon golden caster sugar
Pinch of salt
1 large egg
2 tablespoons milk, plus a little extra for brushing


Jersey clotted cream, good-quality jam or lemon curd, to serve


Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F.

Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake–sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.

Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream and a little jam or lemon curd.

Cook’s Note:

I halved the original recipe and made 6 scones. Double the recipe and you will make a dozen.

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16 comments... read them below or add one

  1. Lovely recipe.. thanks for sharing!!

  2. Rosa says:

    They look fantastic! I’ll have to try that recipe soon.



  3. Jsiu says:

    Can’t wait to try this recipe but I can’t find golden caster sugar where I am – can I sub it with anything else? Regular white sugar or brown sugar?

  4. Amy says:

    I love scones and never able to get the best recipes. Hope this is the recipe I been waiting for. Can I leave out the dried fruits as my children do not like it.

  5. Lori says:

    What is golden caster sugar? is there a US replacement sugar?

  6. Lynn says:

    Should I choose to leave out any dried fruits including raisins,
    Do I still need the orange juice?

  7. kim says:

    this looks amazing. i have to give a try! thanks!

    i’m giving away a kitchenaid mixer on my blog! i’d love it if you came by and said hi!:

  8. Lalita says:

    This looks delish! Definitely going to try!

  9. Kylie says:

    Thanks for sharing~! Can I use plain flour instead of self raising flour?

    • Self-rising flour is flour with baking powder and salt already added. You can use plain flour and add baking powder but I wouldn’t know for sure how much to add.

  10. MJ says:

    I came across your orange cranberry scone recipe a while back but I can’t seem to find it anymore.

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