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Finding little bite sized treats for the kids is one of my aims this year – I’m fed up of buying snacks and yes I know that fruit would be good but after a day at school or in the garden digging a little indulgence is good and using a small pastry cutter we were able to make these just the perfect size for a couple of bites. These fruit scones are based on a recipe from my childhood cookbook for Cherry Scones and with a little adaption the fruit wasn’t too heavy. So easy to make with kids – our Fruit Scones recipe.
Ingredients for Fruit Scones
225g/8 oz Self-raising flour
1tsp baking powder
pinch of salt
40g/1 1/2 oz margarine cubed
15g/1/2 oz caster sugar
150ml/1/4 pint milk
Making fruit Scones – cooking with kids
When we’ve cooked with the kids previously I’ve either used cups or we have used digital scales but this time, we made the scones with my mum and used my grandmother’s the kids great-grandmothers balance scales. I love using a variety of different ways to get the kids to think about weight – and the balance scales was another great way for my youngest to be able to help with the measuring much like when we use cups.
With this recipes you need to pre-heat your oven if you have a fan assisted oven then you may need to reduce the heat – I did it at 220C/425F in my own oven I normally do it at 200C because otherwise they end up burnt on the outside as it is too hot.
Weigh out the ingredients and into a large bowl add the flour, baking powder and salt. Then cube the margarine and rub it into the flour.
Add in the raisins and sugar. Then make a well in the middle of the mix and pour in the milk and mix to a dough.
Transfer the dough to a lightly floured surface – I love the Pastry-Mat (US)/ Pastry Mat (UK) that my mum has easy clean up after the kids have finished as just tip it in the trash can and also is a non-stick surface that the kids can use.
First off knead the dough until it is smooth. Shouldn’t take very long and this scone recipe is a bit more forgiving than others so the kids can knead as well.
Then roll it out until around 2cm/3/4 inch thick. Using a pastry cutter of your choice for size cut it out the scones.
Place on a lined baking tray and brush the tops with a little milk.
ONLY BRUSH THE TOP as if you get the sides they won’t rise as well as they could! I have found out this the hard way and when the kids make them we sometimes skip the milk phase.
Place in the oven for 12 – 15 minutes until well risen and golden brown. Move to a wire rack to cool and then enjoy. My kids like them with butter and homemade strawberry jam which they love to spread on themselves.
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