Chocolate Chip Fruit Scones
Flaky, fruity and sweet scones with a gooey chocolate centre.
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 26g carbs · 9g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Applesnot compared | – | £1.80 |
| Basket total (full packs) | £6.79 | £6.80 |
| Cost of what this recipe uses | £2.31 | £2.54 |
| Per serving | £0.19 | £0.21 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Apples.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 200C (180C fan, gas 6) and line a baking tray with parchment paper. Peel, core and slice the apples into 1cm thick slices. Place them on the baking tray and drizzle with a little oil. Season with salt and black pepper. Bake for 15 minutes until soft and golden. Set aside to cool. 15 minutes
- Weigh out the flour and caster sugar into a large bowl. Add the cold, cubed butter and rub it into the flour and sugar using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. 5 minutes
- Pour the semi-skimmed milk into a jug and whisk in the eggs. Pour the milk mixture into the well in the flour mixture and stir until a soft dough forms. Fold in the chocolate chips and the cooled apple slices. Season with salt and black pepper. 5 minutes
- Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Roll out the dough to a thickness of about 1cm. Cut out 12 circles using a 6cm round cutter. Place the circles on the prepared baking tray, about 2cm apart. 10 minutes
- Preheat the oven to 200C (180C fan, gas 6) again. Bake the scones for 12-15 minutes until golden and risen. Allow them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. 15 minutes
- Once cooled, store the scones in an airtight tin at room temperature for up to 2 days or freeze for up to 1 month. To reheat, place the scones on a baking tray and heat in the oven at 180C (160C fan, gas 4) for 5-10 minutes until steaming hot throughout. 10 minutes
- Serve the scones warm with clotted cream, jam, or a cup of tea. Enjoy! 5 minutes
Tips
- To make the recipe cheaper, use self-raising flour instead of plain flour and reduce the amount of sugar by half.
- Store the scones in an airtight tin at room temperature for up to 2 days or freeze for up to 1 month.
- You can freeze the scones either as dough or as baked scones. To freeze as dough, shape the dough into balls and place them on a baking tray lined with parchment paper. Freeze for up to 1 month. To freeze as baked scones, cool them completely and then freeze on a baking tray lined with parchment paper for up to 1 month.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 950g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Jammie biscuits, Golden Syrup Flapjack Bars. - Apples · about 700g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Apple Cake, Apple Turnovers, Strawberry Shortcake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).