Perfect Fruit Scones!

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The Perfect Fruit Scone!

I’m seriously fond of my own ‘simple scones’ – they are so light and fluffy, and a perfect background for some delicious whipped cream and jam. I think that they were the very first recipe I posted here on Eating for Ireland..

http://eatingforireland.com/recipe/home-made-scones/

Cranberry Curd scones (3) scones 3

I’ve always felt though, that the very lightness of them didn’t really support any additions, so I’ve been looking for a good fruit scone recipe for ages, and I think I’ve finally found it!

I know – it’s great news – I’m excited too :) #mightneedtogetoutmore

This came from the Good Food website, and I’ve made two batches in the past couple of days – to be sure, to be sure – and both times they’ve turned out beautifully.

It’s a slightly bigger recipe than my simple scones, but you get 8-10 really good-sized scones for your money – don’t worry about over-catering – they’ll be gone in a flash!

EQUIPMENT:                          

  • Medium/large mixing bowl
  • Weighing scales
  • measuring spoons
  • Sieve
  • Large shallow baking tray                   Scones (7)
  • Coarse grater
  • flat-bladed knife
  • Pastry cutter – I use a 2-3inch or 6-7cm cutter for this recipe
  • Pastry brush

INGREDIENTS: This recipe will give you 8-10 large scones

  • 350g Self Raising Flour
  • 1 spoonful of Baking Powder
  • 1/4 teaspoon salt
  • 85g very cold unsalted butter
  • 3 tablespoons of caster sugar –  I use Golden caster.
  • 100g Sultanas or Raisins
  • 100-150mls Buttermilk
  • 1 capful of Vanilla or Orange extract
  • a small egg, and a splash of milk, beaten together – optional.

METHOD:

  • Heat the oven to 200CFan – so yes, very hot.
  • Put the baking tray in to heat
  • Sift the Four, baking Powder and salt together into the mixing bowl
    Ready to grate in the butter..

    Ready to grate in the butter..


  • Dip the butter into the flour mixture, then grate it with the grater, then rub it in quickly with your fingertips – you could of course tip the flour, baking powder, salt and butter into a food processor and blitz it until it resembles breadcrumbs, but recently I’ve found the grater an easier option (see NOTES)
  • Mix in the sugar.
  • Add the fruit, and mix through.
  • Add about 100mls of the Buttermilk to start off – add the vanilla or orange extract now – then using the flat-bladed knife -start to bring the dough together, adding extra Buttermilk as you need it to make a fairly thick dough.
  • Flour your hands, then move the dough in one piece onto a floured surface, and fold it over itself 2 or 3 times – as with all scone mixtures, avoid over-handling it.
  • Pat it into an oval shape about 3cms deep.

Fruit scones (3)

  • Remove the heated tray from the oven, and as you cut out the scones, place them onto the tray immediately.
  • You’ll get 5 or 6 scones from this first cutting, so bring the leftovers together and reform, then cut the last of the  scones.

Fruit scones (2)

  • Using a pastry brush, paint the tops of the scones with an egg wash, or if  you’re short of time/bone idle like me, with just a little extra buttermilk..

Fruit scones (4)

  • Put the tray straight into the hot oven and put 12 minutes on the timer.
  • After 12 minutes, have a look – the scones will be risen nicely, but a bit pale still – so gently turn the tray around, and give them another 3-5 minutes until they’re nicely browned.
  • Once browned to your liking, remove them to a cooling rack.
  • These are lovely warm, with some butter, or cooler with butter or cream, and jam.
  • They’re best on the day they’re made.

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NOTES:

  • The larger cutter works better than my usual small one, as it seems to avoid the fruit when you’re cutting the scones.
  • Mostly I don’t bother with the egg wash etc.
  • I’ve started using measuring spoons for things like Bicarbonate of Soda etc. I used to just pull a spoon out of the cutlery drawer, which was a bit haphazard, so I’m happier using proper measuring spoons – if you can get yourself a set, they’re a good investment..

kitchen equipment (1)

About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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