Fruit Scones and Blueberry Chia Jam 

Makes: 8

Time: Approx 20 minutes


For the fruit scones

  • 350g self-raising flour

  • 1 tsp baking powder

  • 80g margarine

  • 50g sugar

  • 175ml milk of choice

  • 60g raisins

  • 30g dried apricots, sliced into smaller pieces

  • 20 dried figs, sliced into smaller pieces

For the blueberry chia jam

  • 100g frozen blueberries

  • 3 dried prunes, finely sliced (you can use sugar if you choose)

  • 1 tbsp water

  • 1/2 tbsp chia seeds


  1. Pre-heat the oven to 200°C (fan) and line a baking tray with baking paper.

  2. To make the scones; put the flour and baking powder into a bowl.

  3. Rub the margarine into the flour with your finger tips, to make fine bread crumbs, then add the sugar and dried fruit.

  4. Add the milk, then bring together quickly into a rough ball.

  5. Transfer onto a hard surface and pat out until it's about 2.5-3cm in height.

  6. Cut into eight scones and place on your baking tray.

  7. Bake for about 10 minutes, or until the scones are well risen and a golden-brown colour.

  8. To make the chia jam; add all the ingredients to a saucepan and heat gently.

  9. Squash the blueberries down and cook until the mixture has thickened slightly.

  10. Allow to cool before serving.