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
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 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 OAT SCONES
"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky). , Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray., In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SCOTTISH FRUIT SQUARES
This is a classic Scottish bar cookie from the city of Eyemouth. In Scotland, it's a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.
Provided by Olha7397
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
- Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
- To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
- While the bars bake, make the icing. Mix the confectioners' sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
- Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
- The Great Holiday Baking Book.
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