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
SCOTTISH FRUIT-FILLED SCONES
Make and share this Scottish Fruit-Filled Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 55m
Yield 6 addictive scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425F degrees.
- Combine flour, baking powder, and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry cutter until mixture looks like fine granules.
- Add sugar, raisins and mix.
- Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
- Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
- Roll out dough to a flat shape between ¼and ½ thick.
- Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
- Place a solid disk on a greased cookie sheet.
- Place a disk with a hole on top and fill the hole with fruit.
- Cover with another solid disk and pinch edges to seal.
- Re-roll and cut scraps and repeat cutting until all dough is used.
- Bake for 12 14 minutes or until medium brown on top.
- Put on a wire rack and cool before serving.
- ***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.
Nutrition Facts : Calories 809.6, Fat 33.7, SaturatedFat 20.8, Cholesterol 89, Sodium 807.3, Carbohydrate 118.7, Fiber 3.8, Sugar 44.1, Protein 11.8
FRUIT FILLED SCONES
This is my own recipe. How I fill them is a secret, but I'm sure you can use your imagination to figure out your own way! Because I sell these I'm not giving the secret out. I'm posting this here for the nutritional info.
Provided by Glitterhoof
Categories Scones
Time 36m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Filling:.
- Simmer fruit and sugar in a saucepan on the stove until tender. Dissolve cornstarch in water and add to fruit. Simmer just until thickened. Cover and chill.
- Scone:.
- Preheat oven to 375.
- Combine flour, sugar, baking powder and salt in a large bowl.
- Cut in cold butter using a pastry knife, or a food processor with the blade attachment.
- In a different bowl beat the egg, add cream and vanilla paste/pulp.
- Pour liquids into dry ingredients and stir just to combine (don't over work or the scones will be tough and not flaky).
- Measure out 1/4 cups of batter on a cookie sheet and fill however you like.
- Dust tops with sugar.
- Bake for 16 minutes or until lightly golden brown.
Nutrition Facts : Calories 273, Fat 10.2, SaturatedFat 6.1, Cholesterol 43.6, Sodium 255.4, Carbohydrate 41.6, Fiber 1.4, Sugar 15.2, Protein 4.4
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
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