Make | Sophie Hansen’s Cinnamon & Fruit Scones

Sophie Hansen’s Cinnamon & Fruit Scones

During a break between covid lockdowns, Sophie Hansen paid us a visit at the Shedquarters to shoot a lovely afternoon tea with daughter Alice and her Mum, Annie Heron – for her book In Good Company. Looking back, it was such a strange time, with so much uncertainty and Soph’s visit was a little spark of joy in darker times.

Here Sophie kindly shares her recipe for cinnamon and fruit scones which we’re happily recreating in time for the deluge of guests about to descend on us for Easter. Their rich buttery goodness combined with spices and fruit are a quick alternative to the traditional hot cross bun and are delicious served warm with jam and cream. Perfect for sharing ‘in good company’!

Makes 6–8
Prep time: 10 mins, plus 40 mins resting
Cook time: 20 mins
These are quite rich and buttery, perhaps more in the style of an American ‘biscuit’ but so so good that all that butter is definitely worth it. I try to always have a bag of them in the freezer ready to cook (from frozen, which is handy). It means that ‘pop in’ guests can find themselves in front of piping hot, deliciously aromatic scones within 30 minutes of walking in the door. And that is super satisfying for everyone involved.


1 cup (250 g) chilled butter
1 1/3 cups (250 g) dried fruit
1 cup (250 ml) strong (hot) tea
2 1/3 cups (350 g) plain (all-purpose) flour, plus extra for dusting
1 cup (150 g) wholemeal plain (all-purpose) flour
50 g (13/4 oz) caster (superfine) sugar
2 Tbsp baking powder
A pinch of salt
1/2 tsp ground cinnamon
11/3 cups (330 ml) buttermilk
Cinnamon glaze
1/4 cup (55 g) caster (superfine) sugar
1 tsp ground cinnamon
1 egg
2 Tbsp single (pure) cream


Line a large baking tray with baking paper.

Grate the butter onto a plate and put it in the fridge. Put the dried fruit in a bowl and pour in the tea. Set aside to soak.

Meanwhile, whisk the flours, sugar, baking powder, salt and cinnamon in a large bowl. Add the cold grated butter and rub together (it’s fine if the mixture is still lumpy and there are still pea-sized pieces of butter). Pour in the buttermilk and the drained fruit and lightly mix until just combined.

Turn the dough out onto a lightly floured surface and shape it into a large disc about 3 cm (11/4 inches) thick. Cut the dough into rounds using a pastry cutter or a glass, or slice it into wedges, and place on the baking tray. Place the scones in the freezer for at least 40 minutes (and up to a month) before baking.

Preheat the oven to 200°C (400°F).

For the glaze, whisk the sugar and cinnamon in a small bowl. In a separate bowl, whisk the egg with the cream. Brush the tops of the frozen scones with the egg and cream mixture, then sprinkle with the cinnamon sugar.

Bake the scones for 20 minutes or until golden brown. Serve warm with jam.


Add one of these flavour combinations when you’re combining the wet and dry ingredients.

Orange and date
Add the grated zest of 1 orange and 1/2 cup (80 g) chopped dates

Chocolate chip
Add 2/3 cup (100 g) chocolate chips instead of the soaked fruit

Blueberry and lemon
Add 2/3 cup (100 g) frozen blueberries and the grated zest of 1 lemon
Coconut and white chocolate: Add 1/2 cup (45 g) desiccated coconut and 1/2 cup (85 g) white chocolate chips

Cardamom and toasted almond
Add 1/2 tsp ground cardamom and 1/2 cup (80 g) roughly chopped toasted almonds

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