Delicious British Traditional Sweet Baked Bread with Raisins from Scotland. Authentic Recipe of Fruit Scone.

Agoralia Recipes Traditional Authentic Dishes v017

Things to know about Fruit Scone Recipe

The scone originated in Scotland however has become the epitome of British afternoon tea. This Fruit scone recipe gives the perfect short crumbly texture. A Fruit Scone would commonly be enjoyed with some delicious fruit jam and clotted cream along with a perfect cup of English tea!


Agoralia Recipes Traditional Authentic Dishes v017

Delicious British Traditional Sweet Baked Bread with Raisins from Scotland. Authentic Recipe of Fruit Scone.

Local Recipe Name with Local Characters: Fruit Scone Recipe
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 6 Servings
Calories / Serving 302 kcal

Ingredients
 

  • 250 grams (8.82 oz) Self-Raising Flour Plus extra for dusting
  • 1 tsp Baking Powder
  • 50 grams (1.76 oz) White Sugar – Regular Sugar – Granulated Sugar
  • 60 grams (2.12 oz) Butter Chilled
  • 75 grams (2.65 oz) Raisin or sultana
  • 100 ml (3.38 floz) Milk
  • 1 pc Egg

Instructions
 

  • Preheat the oven to 200C/400F. Line a baking tray with parchment paper and set it aside.
  • In a large mixing bowl combine the flour, baking powder, and sugar. Chop the butter into cubes and add to the mixing bowl. Using your fingertips, rub together until the mix resembles breadcrumbs and there are no lumps of butter. Then stir in the fruits.
  • Make a well in the middle of the mixture and pour in half of the milk, stir to combine slowly adding the rest of the milk as you form a dough. You may not need all the milk, the mixture needs to come together as a firm dough but not wet.
  • Once the dough has come together, transfer it onto a floured surface and flatten the dough to approximately 2 cm (0.8 in) thick. Use a cutter or knife to divide the mix into 6. Beat the egg in a small dish, if you have any leftover milk, add this in too. Brush the egg wash over each scone to glaze.
  • Place the scones on the baking tray, giving plenty of space between one another. Bake for 15 minutes, they should have risen and golden brown.

NOTES

  • The dry ingredients can be mixed and placed in an airtight container or freezer bag and frozen for up to one month.
  • Once cooked, they are best-eaten straightaway, however, they will only last for 3 days, just warm them slightly before eating.
  • Use glacier cherries as a fruit alternative.
COOKING TIPS:

The key to a light and fluffy risen scone is to not overwork the dough – try to handle it as little as possible throughout each step, particularly when forming the individual scones. If they are over-handled they become dense and heavy.

SERVE WITH:

Serve with clotted cream and jam.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegetarian Recipes
Seasonal Cooking Spring Recipes, Summer Recipes
I am looking for… Freezer Friendly Recipes

Nutrition

Calories: 302kcalCarbohydrates: 49gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 146mgPotassium: 174mgFiber: 2gSugar: 9gVitamin A: 279IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Keyword British Sweet Baked Bread with Raisins, Fruit Scone Recipe
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