Fruit Scones

I have always wanted to have a go at making scones, I knew they were tricky to make as you have to be quick when mixing the dough otherwise they become heavy and dry.  I had a look at some recipes online and ended up doing a variation of two:

One was a Mary Berry recipe:

http://blog.lauraashley.com/make-and-do/mary-berry-fruity-scone-recipe/

The other was from the Good Food Mag:

http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream

My Recipe:

Ingredients:

Self Raising Flour 350g (plus extra for dusting/rolling)

1 1/2 tsp Baking Powder

Caster Sugar 60g

Raisins or Sultanas 125g

Butter cold and cubed 75g

Milk 150 fl oz

Vanilla Extract 1tsp

Juice of 1/2 Lemon

2 Eggs (whisked)

I always measure ALL my ingredients out before I start it makes baking so much easier.

Method:

Heat the oven to 220 degrees.

Line two baking trays with baking paper.

In a jug, pour and measure the milk add in the lemon juice and vanilla essence set aside.

Sift the flour and baking powder into a large bowl, try to do this from a height it will make the dough lighter.  Add the butter and with fingertips only  rub together until it makes a fine breadcrumb like appearance…..

IMG_7667

Flour & Butter mix

Try do this as quick as possible as you need the mix to stay cold.

Stir in the sugar and the fruit. Then make a well in the centre and pour in the milk mixture and most of the egg mix reserving about 2 spoonfuls for later.

IMG_7668

Liquid into centre of the flour mix

With a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker. This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too) until it looks like this:

You can use  floured rolling-pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

IMG_7670

Place onto the prepared baking tray.

IMG_7671

Brush the tops of the scones with the reserved egg.

Bake for 10 minutes or until golden….

Place on a wire rack to cool, or like me eat one fresh from the oven 🙂

I spread my Aunt’s homemade Damson Jam on but unfortunately its hard to get cream in Spain but it didn’t need it. These are the softest and lightest scones I’ve had, even if I say so myself :)…try them out!!

IMG_7674

IMG_7677

Once cooled these can be frozen…if they make it that far! These were all eaten straight away!!

IMG_7678

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printer friendly option

Fruit Scones

  • Servings: 10
  • Difficulty: easy
  • Print

IMG_7678

by Lululemonandlace

Ingredients:

Self Raising Flour 350g (plus extra for dusting/rolling)

1 1/2 tsp Baking Powder

Caster Sugar 60g

Raisins or Sultanas 125g

Butter cold and cubed 75g

Milk 150 fl oz

Vanilla Extract 1tsp

Juice of 1/2 Lemon

2 Eggs (whisked)

I always measure ALL my ingredients out before I start it makes baking so much easier.

Method:

Heat the oven to 220 degrees.

Line two baking trays with baking paper.

In a jug pour and measure the milk add in the lemon juice and vanilla essence set aside.

Sift the flour and baking powder into a large bowl, try and do this from a height it will make the dough lighter.  Add the butter and with fingertips only  rub together until it makes a fine breadcrumb like appearance…..

Try do this as quick as possible as you need the mix to stay cold.

Stir in the sugar and the fruit. Then make a well in the centre and pour in the milk mixture and most of the egg mix reserving about 2 spoonfuls for later.

With a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker. This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too) until it looks like this:

You can use  floured rolling pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

Place onto the prepared baking tray.

Brush the tops of the scones with the reserved egg.

Bake for 10 minutes or until golden….

Place on a wire rack to cool, or like me eat one fresh from the oven 🙂

I spread my Aunt’s homemade Damson Jam on but unfortunately it’s hard to get fresh cream in Spain but it didn’t need it.  These are the softest and lightest scones I’ve had, even if I say so myself :)…try them out!!

Lulu xxx

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