Fruit Scones Recipes
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
IRISH FRUIT SCONES
Light moist and so easy to make.This recipe was given to me by Irish chef. These are truly best scones I ever had. Great with butter, jam or creme-fresh. They also freeze well.
Provided by Hanka
Categories Scones
Time 40m
Yield 11 scones, 11 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Line baking sheet with parchment paper.
- In a large bowl measure flour, sugar, baking powder.
- Add butter and work with your fingertips until mixture resembles small peas.
- Mix in dry fruit.
- In small bowl mix buttermilk and eggs add to dry mixture.
- Using your hands, form dough into large ball and place on floured surface.
- Knead lightly only few times until comes together.
- Roll out into 1 1/2 inch thickness.
- Cut into 3 inch rounds place on a prepared baking sheet.
- Brush with milk to glaze.
- Bake scones for 20-25 minutes.
Nutrition Facts : Calories 410.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 71.7, Sodium 261.1, Carbohydrate 60.3, Fiber 1.8, Sugar 16.7, Protein 8
SOUR CREAM AND FRUIT SCONES
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
Provided by Dawn Perry
Categories breakfast, brunch, quick breads, dessert
Time 35m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
- In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
- Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
- Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.
FRUITY SCONES
Traditional fruity scones that all the family would like
Provided by nekent2426
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Pre-heat the oven to about 220C.
- Put the flour and margarine in a bowl and rub with your fingers to make breadcrumbs.
- Then add your 50g of raisins and 50g of sugar and mix them together.
- Add the milk gradually and mix with a blunt knife until it forms a soft dough
- Then bring your soft dough in to a ball. Remember don't handle the mixture too much!
- Roll the dough out , so it is about 1.5 cm high.
- Then with a cutter cut out the scones and place onto a baking tray and cook for about 10-15 minutes.
- Then leave to cool on a cooling rack.
- Then you can enjoy your lovely fruity scones,
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