FRUIT SCONES RECIPES
FRUIT SCONES RECIPE | BBC GOOD FOOD
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
Total Time 15 minutes
Cook Time 10 minutes
Yield 8
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, FatContent 11 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.92 milligram of sodium
BEST FRUIT SCONES RECIPE - HOW TO MAKE FRUIT SCONES
Steps:
- Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugars, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into flour until the size of peas. Add fruit and toss to coat. Make a well in mixture and add eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured surface and pat into an 8" round. Cut into 8 triangles and place on prepared baking sheet. (At this point, you can freeze the scones if you like, for later.) Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes. (Add another 5 to 10 minutes if baking from frozen.) Let cool 5 minutes on baking sheet, then transfer the scones to a rack to cool completely.
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IRISH FRUIT SCONES RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 410.4 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 410.4 per serving
- Bake scones for 20-25 minutes.
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FRUIT SCONES RECIPE - OLIVEMAGAZINE
Making your own scones is so easy with this quick and simple recipe. Make a batch to share with family and friends at the weekend. Jam first or cream is up to you.
From olivemagazine.com
Total Time 30 minutes
Category Family
Cuisine British
Calories 132 calories per serving
From olivemagazine.com
Total Time 30 minutes
Category Family
Cuisine British
Calories 132 calories per serving
- Put onto a non-stick baking sheet and brush the tops with buttermilk or milk. Bake for 12-15 minutes until risen and cooked. Serve with butter, jam, cream, or all three.
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HOW TO MAKE ROYAL FRUIT SCONES TRULY FIT FOR A QUEEN!
A simple and delicious recipe for fruit scones, as prepared and served by the Royal Pastry Chefs. They're perfect for your afternoon tea.
From teawithmum.com
Category Afternoon tea
Cuisine English
Calories 77.88 kcal per serving
From teawithmum.com
Category Afternoon tea
Cuisine English
Calories 77.88 kcal per serving
- Bake for 10 to 12 minutes or until golden brown. Allow the scones to cool before serving with jam or lemon butter and clotted cream.
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BEST SCONE RECIPE | HOW TO MAKE SCONES | JAMIE OLIVER
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There’s a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be. Get baking!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 219 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 219 calories per serving
- First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they’ll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
- Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
- Serve with clotted cream and a little jam or lemon curd.
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Delightful fruit scones from Mary Berry. This recipe for special fruit scones, packed with colourful mixed fruit, is kept moist with a tea towel after baking.
From thehappyfoodie.co.uk
Cuisine British
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
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