Chelsea bun scones

These dense, sweet scones are beautiful drizzled with a sweet icing glaze. Enjoy one with a cup of coffee for a delicious afternoon tea or mid-morning snack.

  • 15 mins preparation
  • 20 mins cooking
  • Makes 9
  • Print


Chelsea bun scones
  • 2 1/2 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 30 gram butter, chopped
  • 1/4 cup brown sugar
  • 3/4 cup milk
  • 1 egg, beaten
  • 1/2 cup mixed fruit
  • 1 teaspoon finely grated lemon zest
  • 1 cup icing sugar
  • 1 tablespoon warm water


Chelsea bun scones
  • 1
    Preheat oven to 220°C (200°C fan-forced). Lightly grease a 22cm round cake pan.
  • 2
    Silt flour and cinnamon together into a large bowl. Add butter. Rub in lightly using fingertips. Stir in sugar.
  • 3
    Make a well in centre of flour. Pour in combined milk and egg all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  • 4
    Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a rectangle about 2cm thick. Sprinkle with combined fruit and zest. Roll up tightly from long side to form a log. Cut into 9 even slices.
  • 5
    Place close together into prepared pan. Bake for 15-20 minutes or until scones sound hollow when tapped. Cool on a wire rack.
  • 6
    To make icing: sift icing sugar into a small bowl. Add enough water to make icing of a spreadable consistency. Drizzle icing over cool scones. Stand until set.


Add a drop or two of pink food colouring to the icing mixture, if desired. Handle the mixture with great care and a light hand. Heavy handling will result in tough scones.

read more from