Chris’ Sugarless Fruit Scones

Another ‘Tailgate Tucker’ recipe from one of our regular volunteers, Chris which has the added bonus of a splash of Sloe Gin to the recipe that gives us all a lovely warm glow in our tummies and colour to our cheeks on cold, wet work days. The sloes were harvested locally from one of the sites we regularly work on during the year too. 

Chris' Sugarless Fruit Scones

  • Difficulty: Easy
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When you are a long way from a tea shop and just crave a fruit scone with your cuppa, don’t despair as these little treats are available on our Tailgate Tucker menu and can be consumed in a lovely outdoor setting to boot.


  • 500g white bread flour
  • 80g unsalted butter cut into chunks
  • 100g mixed dried fruit
  • 1 large desert apple peeled, cored and diced
  • 2 medium sized eggs lightly beaten
  • 4 tsp baking powder
  • 200ml milk
  • 1 Tbsp Sloe Gin or orange juice (or any of other liquor of your choice)


1. Heat oven to 200C fan/gas 9. Place the dried fruit and liquor/juice in a bowl and heat it in a microwave on high power for 1 minute to soften and flavour the fruit. Add the butter to the flour in a separate bowl and rub together to form a crumbly mix. Add the baking powder to the mixture and stir.

2. Stir the mixed fruit and diced apple into the flour/butter mixture until they are well coated. Add the beaten eggs and stir to combine well. Gradually add the milk and mix to get a soft, sticky, but not too wet dough. Turn out the mixture onto a floured surface and knead gently to ensure everything is combined.

3. Once the dough has been fully combined and kneaded, roll it out or flatten it with your hand to about 2.5cm thick. Cut out rounds with a 6cm cutter and place them on a baking tray ready for baking. Reform any remaining dough gently and cut out some further scones. Brush the tops of the scones with a little bit of milk or sprinkle with flour if so desired (I just leave mine plain).

4. Place them in a preheated hot oven and bake them for about 11/12 minutes until they are well risen and golden brown. Smaller bite-sized pieces are easier to eat outdoors while standing around the tailgate.

5. For a variation on the mixture, why not add 1tsp of Mixed Spice for a Hot Cross Bun flavour for Easter.