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!
Delicious British Traditional Sweet Baked Bread with Raisins from Scotland. Authentic Recipe of Fruit Scone.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 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
- 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.
- 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.
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 clotted cream and jam.
— Specific Atributes of This Recipe:
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