Recipe type: Cakes & Bakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 scones
This is my all time go to scones recipe. Good old Delia ensures you get brilliant well risen scones every time, I've just converted the baddies, refined flour and sugar and there you have it a lovely wholesome treat perfect with a dollop of raspberry conserve or drizzled with raw honey. Works equally well with most dried fruits, try chopped apricots!
  • 450g/16oz self raising unrefined flour (i used wholemeal)
  • 4 tablespoons xylitol (healthy sugar substitute)
  • 100g/4oz mixed dried fruit i.e. raisins, chopped apricots
  • 150g/6oz organic butter
  • 2 free range eggs, beaten
  • 6-8 tablespoons almond milk (you can use organic milk if you prefer)
  1. Preheat the oven to 425f/220C
  2. Sieve the flour in a large mixing bowl and add the sugar, stir to combine
  3. rub the butter into the dry mixture till you have coarse breadcrumbs
  4. sprinkle in the dried fruit
  5. pour in the beaten egg and milk and stir to combine
  6. form the dough into a ball and turn onto a lightly floured work surface
  7. press into a rectangle about 1inch (2cm) thick
  8. either cut into 10/12 squares/triangles or use a pastry cutter to cut out 10/12 scones
  9. place on a greased baking sheet
  10. bake in the top of your preheated oven for 10-12 minutes until golden brown
  11. Leave to cool on a cooling tray
  12. Serve with good conserve or homemade jam.
Recipe by HEALTHY-CHEF at